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Plaice a la Meuniere
From Soyer's standard cookery, 1912
Serves 2
Herrings can be used instead of plaice, with minced chives added.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 77. The excerpt below is the record exactly as published.
Plaice a la Meuniere. Filleted or whole fish can be used for this dish. Chop a small shallot, add a teaspoonful of anchovy paste or sauce, a squeeze of lemon juice, one ounce of butter, a little chopped parsley, salt and pepper, and a little cayenne. Place in a thor- oughly buttered bag, dredge with flour, pour a tablespoonful of oiled butter on top of the fish, seal up and cook. For two pounds of whole fish
Cook this with the app: pantry check, scaling, and the assistant.