Plaice à la Meunière
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- plaice
- as for Cuisson des Poissons à la Meunière
Instructions
- Detach the fillets slightly from the bone to make the cooking easier.
- Cook the plaice by one of the two methods given under "Cuisson des Poissons à la Meunière".