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4 to 8
Servings.Easy
Published 1987
When the chefs of New Orleans first created their dishes, supposedly based on the classic cooking of the French, they may have been in the traditional mold. But I have found that their preparations are at variance with the teachings of Escoffier and in certain dishes have re-created recipes that hark back to the classics. It is true of most of the recipes for trout printed here, including this Trout Meunière.