Beurre à la Meunière

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ¼ pound butter, clarified
  • 1 teaspoon lemon juice
  • Salt and pepper to


Put clarified butter into heavy skillet. Toast the butter over low heat until it smells nutty. At this point add the lemon juice, salt, and pepper.

Sprinkle the food with parsley and pour the hot butter over both.