4 trout fillets
Salt and pepper to taste
1/2 c. flour
4 tbsp. butter
1 egg and 1/12 c. milk (beaten together)
Sauce Meuniere Dust fish in flour and dip into egg/milk mixture. Saute on medium high in butter until golden brown (approximately two to three minutes on each side). Remove from pan and place on serving platter. Pour Sauce Meuniere over filets. Serves four. SAUCE MEUNIERE: 1 tsp. capers
1 tbsp. chopped parsley
1/2 tsp. Worcestershire sauce
Juice of 1/2 lemon Heat ingredients in a saucepan until brown. | 
