Talk:Meunière sauce

Trout amandine
Trout amandine is never deep-fried, and corn flour is an aberration.

Trout Amandine is often deep-fried. Many people consider the Galatoire's version definitive and it is deep-fried. There is an interesting interplay between the crispiness of the fish and the cruchiness of the almonds. I personally prefer the sauteéd version. But I also prefer corn flour over white flour, although white would be truer to the French origins. This is probably a southern thing, but I would also draw the line at the use of corn meal. To my mind corn meal is best only for fried catfish. --Jdclevenger 18:00, 31 July 2006 (UTC)


 * Red wine vinegar? How could this even be imagined? The following is naive: "Many of the elaborate sauces and preparations that were developed in the 18th and 19th centuries had an underlying purpose of masking food that had begun to spoil during the several days needed for transport from fishing ports." No. In fact perfect freshness became a fetish in C19 cuisine. The miller's wife doing her own cooking sufficiently explains the simplicity of meunière (accent grave). --Wetman 11:12, 22 March 2007 (UTC)

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Contradictory intro
The intro states two rationales for the name meuniere: that the item is dredged in flour and that it is a simple rustic dish. Both are true statements; which is the correct origin of the term? If both, the intro should not list them as if each was uniquely the reason. 2601:141:300:1F20:6D4F:E9B2:8F3C:671C (talk) 01:27, 14 September 2016 (UTC)