President Franklin D. Roosevelt (FDR) was a native New Yorker who loved quail, pheasant, oysters, crabs, and exotic cheeses.
Getting a recipe and the method used to make a dish from an African American cook in Savannah “is rather like trying to write down the music to the spirituals which they sing—for all good old-timers (and new-timers, too, for that matter) cook “by ear,” and it is hard to bring them down to earth when they begin to improvise.”
