Butter a la Meuniere
From A guide to modern cookery, 1909
Serves 2
This butter is used for fish 'a la Meuniére' and served on the fish.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 38. The excerpt below is the record exactly as published.
BUTTER A LA MEUNIERE | Put into a frying-pan the necessary quantity of butter, and cook it 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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