THE SOUL OF FRENCH COOKING: LUNCH WITH JULIA CHILD AT FRANCE’S OLDEST RESTAURANT
"Aboard RivieraTravels cruise ship, Jane Austen in Rouen, I lunched where Julia Child first tasted France — oysters, Sole Meunière, and pure culinary revelation...."
INGREDIENTS
•
2 skinless, boneless sole fillets (approx. 6 oz / 170 g each)
•
Salt and freshly ground white pepper
•
Flour, for dredging (about ½ cup for more fish)
•
About 4 tablespoons clarified butter (or very good regular butter)
•
4–6 tablespoons unsalted butter for finishing the sauce
•
3 tablespoons chopped fresh parsley
•
Juice of 1 lemon (plus wedges for serving)
•
Comments & Reviews
Just A Pinch Sweepstakes