But enough sad stuff, let's talk about food and presidents! I like French food. And there is nothing like a good Sole Meuniere. This from the New York Times Magazine from November 25, 2007, in turn adapted from the book, The Seventh Daughter, by Cecilia Chang.
- 1/2 cup flour
- 2 tbsp. canola oil
- 2 fillets sole
- salt and freshly ground black pepper
- 4 tbsp. unsalted butter, diced
- 2 tbsp. white wine
- juice of 1/2 lemon
- 1 tbsp. finely chopped flat-leaf parsley
Pour off the oil and return the skillet to the heat. Whisk in the butter and cook until the butter turns light brown and smells nutty. Add the wine and boil for 20 seconds. Season with two pinches of salt, or to taste. Pour butter over the sole and serve immediately. Serves 2.