Meuniere
From Gancel's culinary encyclopedia of modern cooking, 1920
This style is known as 'Miller’s Wife style'.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 68. The excerpt below is the record exactly as published.
Meuniere, “Miller’s Wife style,” sea. milk and flour, fried w. butter cov. Meunidre butter. Meurette, Matelote style, burned w. brandy. Mexicaine, Paupiette style, gar. w. broiled mu., fil. w. tom. saute, ere. sa. w. tom. sa. and green and sweet peppers in dice around. Minerve, Stuf. salpicon of shrimps, cov. fi-fo., dec. w. lobster claws, fish
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