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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French: À la Grenobloise

‘Usually, one’s cooking is better than one thinks it is.’ — Julia Child. (15 August 1912 – 12 August 2004)

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