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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SOLE-MEUNIERE" "M" "10/18/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "FILETS OF SOLE \*(A` LA MEUNI\*(E`RE" "filets of sole or other fish floured, saut\*(e'ed, and sauced with lemon butter with parsley"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Classic dish, quickly prepared for a few people.
.PP
The sole may be substituted by filets of other fish,
or by whole fish such as trout,
or by scallops, etc.
.PP
Adapted from DIAT, page 117ff; NYT, page 257; LAROU, page 894; JB, page 127.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "1 or 2" "large heavy skillets,"
sufficient to hold all the filets
.IG "1" "small skillet or saucepan,"
to prepare the brown or black butter
.IG "2" "large dishs,"
for flouring the filets
.IG "" "piece of wax paper,"
for holding the floured filets
.IG "" "hot serving platter"
.sp
.IG "4 or more" "filets,"
1-1/4 to 1-1/2 lb of fish; trim the edges as needed
.sp
.IG "1/2 cup" "milk"
.IG "1 cup" "flour"
.IG "1 tsp" "salt"
.IG "1/4 tsp" "white pepper"
.IG "1/4 tsp" "thyme"
.sp
.IG "8 Tbsp" "oil"
\ (clarified butter, good cooking oil, or half butter and half oil);
use less oil if filets nearly fill skillet
.sp
.IG "4 Tbsp" "butter"
or \fIclarified butter\fP
.IG "1 Tbsp" "lemon juice"
.IG "2 Tbsp" "minced parsley"
.IG "pinch" "salt and pepper"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Clarify the butter (unless oil or butter and oil is to be used).
(To clarify butter, cut into pieces and place in a saucepan over
moderate heat.  When butter has melted, skim off the foam and
strain through cheesecloth.)
.SK 2
Mix the cup of flour with the salt, pepper, and thyme.
Dip each filet in milk and then dredge it with the seasoned flour.
Shake off the excess flour.
Place the floured filets on wax paper.
.SK 3
Heat the oil (or clarified butter, or oil-butter mixture) in the
skillet at moderately high heat (@8).
There should be a 1/16 to 1/4 inch depth of oil,
which is about 8 tablespoons for a 12 inch skillet that is not overfilled,
i.e., has only several small filets.
.SK 4
When the oil is hot, place the floured filets in the skillet.
Saut\*(e' without turning until golden brown on one side,
2 to 5 minutes, depending on the thickness of the filet.
Turn with a metal spatula carefully so as not to break the filets, 
and saut\*(e' the second side to golden brown,
probably for less time than for the saut\*(e' of the first side.
The fish should be just done, moist but flaky, when tested with a fork
or toothpick.
Transfer the fish to the hot serving platter.
.SK 5
In the small saucepan or skillet melt four tablespoons of butter or 
add four tablespoons of clarified butter.
Set over moderately high heat (@8) until the butter starts to brown,
which happens within a minute or two.
If butter rather than clarified butter was used,
it should be strained now.
Then, either:
.in +.5i
(\fIa\fP)\ \ Off heat, stir in the lemon juice and the minced parsley.
Season with a pinch of salt and a pinch of pepper.
Pour the sauce over the filets.
.in
or
.in +.5i
(\fIb\fP)\ \ (Preferred.) Sprinkle lemon juice over the saut\*(e'ed filets,
pour the hot butter over them,
season with salt and pepper,
and sprinkle with the chopped herbs.
.in
Serve immediately.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Half of the parsley in the meuni\*(e`re butter may be substituted by
other finely chopped herbs: chervil, tarragon, chives, green onions, etc.
.PP
For an amandine sauce, add 4 tablespoons of
toasted sliced almonds to the sauce butter, and brown them slightly.
Pour butter and almonds over the filets.
.PP
The filets can be decorated with lemon slices dipped in chopped parsley
and with sprigs of parsley.
.PP
The dish can be garnished by surrounding with orange slices, 
saut\*(e'ed mushrooms, saut\*(e'ed tomato slices, 
saut\*(e'ed diced potatoes, etc.
.PP
Serve with additional individual pieces of lemon.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
15 minutes preparation, 10 to 15 minutes cooking and saucing.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
