Recipes > Sauces & Spreads > Sauce Meunière

Sauce Meunière


  • a few shrimps and mussels, minced
  • 1 pint of white wine
  • 1 cupful of minced mushrooms
  • 1 teaspoonful of butter
  • salt
  • pepper
  • 3 or 4 cloves


Add the shrimps and mussels to the white wine in a saucepan, along with the mushrooms, butter, salt and pepper and the cloves. Simmer for twenty minutes and pour over the fish just before serving.


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Twenty-four Little French Dinners (1919).

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