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Filets de Sole Meunière
- Difficulty
Medium
Method
This is a very simple dish and easy to make, yet it is often badly prepared. The important thing is to have the frying-pan very hot before you put in the butter. This pan should be either the common French kind, thick and made of cast iron, not of steel, or the classical copper “sauteuse.” The pan being really hot, you put in the but
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