Tonight, I made my first dish out of the Arnaud's cookbook - trout meuniere (page 109).
The recipe worked beautifully, and the only modification I made was substituting mushroom stock for veal stock. The one thing about the recipe that came out differently from what I think was intended was that the meuniere sauce was thicker (this is a pic of Arnaud's trout meuniere) than what I'm accustomed to (it may have just been something I did and not the recipe, too), but it was totally delicious.
Av loved it (I did too) and we'll definitely make it again.
Trout Meuniere from the Arnaud's Cookbook
Posted by
ginger
On
Thursday, October 20, 2005
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