Meuniere

Ingredients

• Flat fillets
• seasoned
• seasoned
• floured
• sauteed with butter
• little oil
• juice of lemon
• chopped parsley
• lemon round

Method

1. 1

   Score, season, and flour the flat fillets.

2. 2

   Sautee them with butter and a little oil.

3. 3

   Serve with beurre noisette, lemon juice, and chopped parsley, garnished with a slice of lemon.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 62. The excerpt below is the record exactly as published.

Meuniere, served with stewed dice of tomatoes and fines herbes, lemon round. Hongroise — Poached, row of sliced potatoes round, Hollandaise with paprika over, and gratines. Hotelier — Sauteed as Meuniere, maitre d’hotel and d’Uxelles mixed over, lemon round. Imjperiale — Poached, cream sauce with shrimps and julienne of truffe over, fried soft roe round. Inclienne — Poached, curry sauce over rice bordure. Infante — Poached, Mornay sauce with puree of mushrooms over, and gratines. Italienne — Poached, served with Italienne sauce. Jackson — Poached, masked with Soubise and fines herbes sauce, fleurons round. Janin — Poached with Rhine wine, liquor reduced, mixed with brown fish sauce, served on truffed d’Uxelles, crayfish and mussel garnish. 152 The New Practical Cookery Guide. Jean Bart — Poached, Normande sauce with julienne of mushrooms, thread of glaze and lemon. Jeanne D’ Arc — Folded fillets, baked, served on rice croustades filled with salpicon of oysters, mush- rooms, crayfish, and quenelles, beurre noisette over. Jeannette — Fines herbes, farced fillets, cream sauce over, decorated with tarragon and slices of foie gras. Jeannin — D’TJxelle farced fillets, poached, white wine lie, tomato sautes, and fines herbes and butter. Joinville I. — Poached, served on fish farce bordure, masked with Normande sauce, salpicon of truffe, shrimp and mushroom lie, shrimp sauce in centre, truffe on top. Joinville II. — Poached, served in couronne masked with shrimp sauce, salpicon of truffes, shrimps, quenelles, and mushroom in centre. Judic — Poached, served with braised lettuce in centre, Mornay sauce over, and gratines, sliced truffe on top. Jules — Farced fillets with puree of mushrooms and fines herbes, poached, served on fish farce bordure, Italian sauce over, and gratines. Lahowaska — Poached, and served with half truffe sauce and half shrimp sauce, in rows. Lacharme — Poached, served with Normande sauce and mussels. Lady JEgmont — Folded fillets poached, dressed in casserole or timbales with mushrooms, oointes, and reduced liquor, lie, cheese-crumbs and gratines. Poissons (Fish). 153 Lavalliere — Farced fillets studded with truffes, poached, served on fish farce bordure, with creamed veloute over, salpicon of quenelles, truffes, oysters, soft roe in centre. Leopold — Poached, served with half G-enevoise sauce and half Riche sauce, chopped truffes over. Lezat — Poached, masked with cream sauce and tarragon, lie anchovy butter, crayfish croquettes round. Loie Fuller — Poached, masked with three sauces in strips, vin blanc sauce, shrimp sauce, and Veni- tienne sauce. Londonderry — Farced fillets, poached, button mush- room on each, masked with Rormande sauce, lie crayfish coulis, mussels, and oysters, villeroy round. Loomis — Long fillets masked with fish farce and d’Uxelle mixed, breadcrumbs over and baked, Tartare sauce apart. Lorgnette — Rolled, done en brochette, and grilled, tomato sauce apart. Louis X V. — Lobster farced fillets, poached, vin blanc sauce over, sliced lobster and truffe on top. Lyonnaise — Baked with fines herbes, onions, white wine vinegar, lie butter, and sauced over. Mdconnaise — Poached with Macon wine and escha- lots, liquor reduced and lie with brown fish sauce and fresh butter, small button mushroom garnish . Magny — Baked with butter and lemon juice. Malesherbes — Poached, sliced lobster and truffe on fillets, shrimp sauce over and salamandered. 154 The New Practical Cookery Guide. Manchester — As vin blanc, mixed with. Soubise. Manon — Farced paupiettes poached, served on Duchesse croustades, vin blanc sauce over, pointes garnish. Mantina — Poached fillets, liquor reduced, mixed with Italienne sauce and fines herbes, on fillets. Mar celle — Poached, vin blanc sauce over, garnished with coquilles of oyster, gratines. Marchand de Vin — Poached with claret and escha- lots, liquor reduced, lie with fresh butter, fines herbes over fish. Marechale — Flat fillets farced, truffles over, vin blanc sauce, soft roe and pointes garnish. Marguery I. — Poached, vin blanc sauce with shrimps and mushrooms and mussels, gratines. Marguery II. — Poached, Hollandaise sauce over and salamandered. Marie — Salpicon of fillets of soles and cream, sauce served in cucumber croustades and gratines. Marinette — Poached, vin blanc sauce mixed with puree of aubergine, served on aubergine fonds. Mariniere — Poached, vin blanc sauce, mussels and fines herbes. Marquise — Poached, served on bordure of marquise potatoes, shrimps over, salmon quenelles, truffle, and shrimp garnish. Mascotte — Farced paupiettes served in cocottes or timbales, quenelles and truft'es, Normande sauce over. Mathilda — Poached, vin blanc sauce mixed with puree of onions ; cucumber a la creme garnish. Poissons (Fish). 155 Menagere I. — Poached with claret and fines herbes in china fish dish, liquor, reduced and lie with butter kneaded with cornflour, served over. Menagere II. — Poached white wine sauce with julienne of carrots and truffe and fines herbes, fleurons round. Meuniere — Scored, seasoned, floured, sauteed with butter and little oil, served with beurre noisette and juice of lemon, chopped parsley

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