Jeni Wright, Eric Treuille, Le Cordon Bleu

Meuniere

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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The French term to describe a dish cooked in butter, seasoned with salt, pepper and lemon juice, and then garnished with parsley.

© 1996 All rights reserved. Published by Le Cordon Bleu.