Featured Cookbook

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1. Lundy's Brooklyn Red (or Manhattan Clam Chowder)

2. Tartar Sauce

3. Lundy's Ultimate Biscuits

Book Description

For more than five decades, F.W.I.L. Lundy's Restaurant of Sheepshead Bay was an institution of Brooklyn life, as essential to defining the borough as the Bridge and the Dodgers.When the restaurant reopened in late 1995 after a hiatus of 16 years, residents greeted it as if a long-lost family member had come home. For thousands of people, Lundy's was their own personal restaurant, a place where they knew the waiters -- and the waiters knew them -- by name and where dining was always an event

... (more)

Lundy's: Reminiscences and Recipes from Brooklyn's Legendary Restaurant

Authors: Robert Cornfield,Kathy Gunst

Date: June 1998

ISBN: 0060187417

Publisher: HarperCollins Publishers

Hardcover

ORDER/INFO

The classic accompaniment to fried seafood.
Tartar sauce can be made several hours before serving.

MAKES ABOUT 2 CUPS

• 1/8 cup capers

• 1/8 cup chopped parsley

• 1/8 cup chopped cornichons or gherkins

• 1 1/2 cups mayonnaise

• 1/4 cup diced onions

• 1/8 cup lemon juice

• 1/8 teaspoon Dijon mustard

• Dash of Tabasco or hot pepper sauce

• Salt

• Freshly ground black pepper

1. Place the capers, parsley, and cornichons in the container of a food processor and pulse until finely chopped. (Alternately, finely chop the ingredients by hand.) Place in a medium bowl and mix in the mayonnaise, onions, lemon juice, mustard, hot pepper sauce, salt, and pepper. Cover and refrigerate until ready to use.

More From This Book:

1. Lundy's Brooklyn Red (or Manhattan Clam Chowder)

2. Tartar Sauce

3. Lundy's Ultimate Biscuits

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