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
Amandine Henry Amandine Henry Amandine Chantal Henry (born 28 September 1989) is a French football player who is currently a member of the French senior team. She made her debut in 2009. She plays as a defensive midfielder. Henry is a former women's youth international having played all levels. Amandine Henry started playing football at the age of 5. There were no girls teams for such young players, so she played with boys until she was 13 years old. Amandine Henry began her career in 2004, at the age of 15, at Hénin-Beaumont. After one season, she attended the women's section of