pescatariannut-freeegg-freesoy-free
Cooking Fish a la Meunière
From A guide to modern cookery, 1909
Serves 2
Fish prepared this way are termed 'dorés' (gilded).
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
Nutrition per serving
56Calories
4 gProtein
10 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories56 kcal
Protein3.7 g
Carbohydrates9.7 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol8.7 mg
Sodium64 mg
Potassium47 mg
Calcium5.2 mg
Iron0.7 mg
Magnesium6.4 mg
Phosphorus67 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate20 mcg
Water18 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 152. The excerpt below is the record exactly as published.
COOKING OF FISH A LA MEUNIERE This excellent mode of procedure is only suited to small fish or the slices of larger ones. Nevertheless, it may be re- sorted to for chicken-turbots, provided their weight do not exceed four Ibs. The operation consists in cooking the fish (or slices or fillets of fish) in the frying-pan with very hot butter, after having seasoned them and sprinkled them with flour. If the fish are very small, ordinary butter is used; if, on the other hand, they are large, the procedure demands clarified butter
Cook this with the app: pantry check, scaling, and the assistant.