Dover Sole Meunière with Veal Demi-Glace - Lutece- Anyone have the recipie?
I loved Lutece, especially the Dover Sole Meunière with Veal Demi-Glace. Does anyone have the recipe? I've been looking for it for years. Unfortunately its not in his cookbook.
The French guy that I trained with long ago who was very classic in his approach used veal glace. You just add a couple of ounces of veal stock with the lemon juice and allow it to reduce a bit, it is that simple. I have never had Lutece version but I would imagine very classical.