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Sole meunière (or sole à la meunière) is a classic French fish dish consisting of sole, floured and fried, and served with hot melted butter, lemon juice and parsley.Many recipes specify Dover sole, but the technique can be used with other similar flatfish.
Meunière sauce is a variation on a brown butter sauce. [2] While there is general agreement on the addition of parsley and lemon, some include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. [citation needed] Another common variation is to use pecans rather than almonds in an amandine. [4]
Clam sauce – used as a topping for pasta; Spaghetti alle vongole – Italian and Italian-American dish of spaghetti with clams; Steamed clams – Seafood dish consisting of clams; Stuffed clam – American seafood dish; Clam chowder is any of several chowders containing clams and broth. Diced potato and onions are also common ingredients ...
Arrange a rack in center of oven; preheat to 325°. Pat beef dry with paper towels. Using a spice grinder, mortar and pestle, or zip-top bag and a rolling pin, pulse or crush onion soup mix ...
ADD broth and lemon juice to skillet; cook 3 min. or until reduced by half, stirring frequently with whisk. Add cream cheese; cook 1 min. or until melted, stirring constantly. Pour over fish.
Checca sauce – Uncooked tomato sauce used with pasta; Fra Diavolo sauce - Tomato sauce usually seasoned with garlic, oregano, and hot red pepper; Genovese sauce – Meat-based Italian pasta sauce; Marinara sauce – Tomato sauce with herbs [47] Neapolitan sauce – Tomato-based sauce derived from Italian cuisine; Pearà – Traditional ...
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Then, remove the seeds from the lemon wedge and squeeze it right on top. You want just enough to make a difference but not so much that the juice collects at the bottom of the bowl.