Chapter IV · Cold Sauces and Compound Butters · No. 152
152—Butter à la Meunière
Put into a frying-pan the necessary quantity of butter, and cook it gently until it has acquired a golden tint and exudes a slight smell of nut. Add a few drops of lemon-juice, and pour on the fish under treatment, which should have been previously sprinkled with concassed parsley.
This butter is proper to fish “à la Meunière” and is always served on the fish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 152, p. 57. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →