À la Grenobloise

Fine-crumb bread, capers, lemon, parsley, all diced and moistened with beurre meunière.

Used as a garnish either for fish or sautéed offal.

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Other names

French: À la Grenobloise

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‘If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird’s breasts had been as full as the waitress’s, it would have been a very good dinner.’ — Duncan Hines (American restaurant critic. 26 March 1880 – 15 March 1959)

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