Cooking a la Meuniere

Ingredients

• Take six small trout, or fillets of sole
• a lump of butter of the size of an egg
• one teaspoonful of chopped parsley
• one tablespoonful of capers
• one tablespoonful of anchovy sauce
• the juice of a lemon
• one teaspoonful of French vinegar

Method

1. 1

   Roll the fish in flour.

2. 2

   Melt butter in a frying-pan, add the fillets, and cook for one minute on each side, shaking the pan to prevent sticking.

3. 3

   Remove fish to a hot dish.

4. 4

   In the remaining butter, add parsley, capers, anchovy sauce, lemon juice, and vinegar.

5. 5

   Bring to a boil and pour over the fish.

6. 6

   Serve hot with boiled potatoes.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 48. The excerpt below is the record exactly as published.

Cooking a la Meuniere is a style of cooking usually applied to fish, but is most suited to small fish rather than large. Fillets of sole, whiting, mack- erel, turbot, cod, trout and small salmon are cooked very nicely by this method. Large fish may be treated in this way but they require constant basting. Example. — Take six small trout, or fillets of sole, well dry and roll in flour. Take a frying-pan and place therein a lump of butter of the size of an egg. Place on the fire and, when melted and very hot, put in the fillets and cook for one minute on each side, shaking the pan constantly to prevent sticking. Take out fish and place on a very hot dish. Into the butter put one teaspoonful of chopped parsley, one tablespoonful of capers, one tablespoonful of anchovy sauce and the juice of a lemon. Shake well together while over the fire and when quite hot add one teaspoonful of French vinegar

Cook this with the app: pantry check, scaling, and the assistant.