243 Beurre à la Meunière

Meunière Butter

Preparation info
    • Difficulty

      Easy

Appears in

By Auguste Escoffier

Published 1903

  • About

Method

This is butter which is cooked to a light golden brown colour with the addition, at the moment of service, of a few drops of lemon juice. It is principally used for fish dishes designated à la Meunière.