Filet of Sole Meunière | Cooking class, 1982 | James Lantos

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Kitchen Archive › Cooking class, 1982

Handwritten notebook page 9, showing Filet of Sole Meunière — Notebook page 9 of 22. Tap to open full size.

Filet of Sole Meunière

Main

Ingredients

as needed	sole fillets
as needed	flour
as needed	egg
as needed	clarified butter
as needed	lemon butter

Method

Dredge the sole in flour and egg.
Sauté in hot clarified butter.
Top with lemon butter.

Notes

"Meuniere" is written above a crossed-out word.

As written in 1982

Filet of Sole Meuniere
flour egg - saute sole in
hot butter (clarified)
top w/ lemon - butter.