Butter a la Meuniere
From Soyer's standard cookery, 1912
Serves 2
This butter is proper to fish & la Meuniere, and is always served on the fish.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 43. The excerpt below is the record exactly as published.
a few drops of lemon-juice. Serve with grills in general. Manied Butter. Mix, until perfectly combined, four ounces of butter and three ounces of sifted flour. This butter is made immediately before the time of dishing up, and is used for quick liaisons like Matelotes, etc. The sauce to which manied butter has been added should not boil if this can be avoided, as it thereby acquires a very disagreeable taste of raw flour. 58 STANDARD COOKERY. Melted Butter. This, used principally as a fish sauce, should consist of but- ter, only just melted, and combined with a little table-salt and a few drops of lemon-juice. It should therefore be prepared only at the last minute; for, should it wait and be allowed to clarify, besides losing its flavor it will be found to disagree with certain people. Butter a la Meuniere. Put into a frying-pan the necessary quantity of butter, and cook gently until it has acquired a golden tint and exudes a slight smell of nut. Add a few drops of lemon- juice, and pour on the fish under treatment, which should have been previously sprinkled with concassed parsley
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