September 7, 2016
As with all iconic dishes, there’s been a lot of nonsense written about The Grand Central Oyster Bar’s fabulous stew. Googling around I came up with a dozen different recipes. One actually calls for milk instead of cream!
This recipe, from the September 1977 issue of Gourmet (cover below), is the real deal.
If you’re not prepared to consume a half cup of cream, this is not the dish for you. But those of us rejoicing in the return of the r months, well, we are the walrus.
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