Beurre à la Meunière


  • ¼ pound butter, clarified
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • 2 tablespoons chopped parsley


    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.