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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This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2021· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.