Meunière sauce minute" after the fish has been removed by adding fresh butter, parsley, and lemon. Meunière sauce is a variation on a brown butter sauce. While there is general agreement on the addition of parsley and lemon, some chefs have been known to include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. Another common variation is to use pecans rather than almonds in an "amandine". "Trout meunière" and its variation "Trout amandine" (speckled seatrout crusted in almonds, traditionally served with a meunière sauce) are bedrock dishes of New Orleans Creole cuisine. The abundance of seafood from the nearby
A New System of Domestic Cookery include many novel features, although it did have one of the first English recipes for tomato sauce." There have been over 67 editions, success leading to constant revision and extension: the first edition had 344 pages, while the 1865 edition runs to 644 pages including the index. Some landmarks in the book's publication history are: A New System of Domestic Cookery A New System of Domestic Cookery, first published in 1806 by Maria Eliza Rundell (1745 – 16 December 1828), was the most popular English cookbook of the first half of the nineteenth century; it is often referred to simply