Beurre à la Meunière

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

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

Method

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.