Sauce Meuniere
From The Aunts' Cook Book, 1922
Good for fried fish.
Presented as published in 1922. 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 The Aunts' Cook Book (1922) by [name missing], page 10. The excerpt below is the record exactly as published.
Sauce Meuniere (for fried fish) When the fish is fried in butter take it out and put on a dish. Then add a little more fresh butter in the pan, brown it, add lemon juice, and a little chopped parsley
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