There are some recipes that rightfully last lifetimes… that span not only generations but centuries. This is one of them. It isn’t because they are clever… it is because the are logical and ...

The dish gets its name from the light dusting of flour the fish is given before frying. ... Dover sole à la meunière with potatoes . An average of 4.0 out of 5 stars from 2 ratings. 1 star. 2 stars.

Prep Time: 15 Minutes Yields: 6 Servings Comment: The term meunière means "of the miller's wife." In classical cooking, meunière refers to a simple brown butter sauce thickened with flour drippings, ...

Petrale sole is a mild, rather delicately fleshed fish, suited for cooking a la meuniere -- a light dusting of flour, sauteing in butter with a squeeze of lemon to finish -- as well as deep-frying ...

Add the fish fillets presentation-side down in the hot skillet and brown 2 1/2 to 3 minutes on the first side, then turn and cook for 30 to 45 seconds. The fish should not be crowded in the pan ...

For this recipe, I made two small but significant changes. Instead of sautéing the fillets, I roast them. This lets you skip the flour, lightening things ever so slightly.

From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. Find other dishes of the week here. With Lent about to begin, we’re sharing a ...

It was November 1948, and Child and her husband Paul had recently arrived in France. Child was 36, and didn't know how to cook or speak the language.