He may line up suppliers on the East and West Coasts and import the 40 to 50 pounds of oysters the restaurant serves every day, he said. Or, he may try something completely different:
Share Chicken livers.
"There was an item on Galatoire's menu for many decades that was called chicken livers en brochette," said Landry, who stumbled upon the potential oil-spill menu substitute while researching his restaurant's century-plus history. "That's an option for us."
There may be no better example of how severely the Gulf of Mexico oil spill is threatening the craft of New Orleans cooking than the fact that the standard bearer of French-Creole cuisine has considered substituting the organ of a farm animal for the meat of a mollusk.
And it doesn't end there. Landry also said he's toying with the idea of flying in Dover sole in the event the local finfish supply can't keep up with his customers' demand for meuniere and amandine.
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