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Phred
 
Posts: n/a
Default Fried Meyer lemon slices

In article >, "Spitzmaus" > wrote:
>jillie wrote:
>
>> I just returned from a lovely luncheon at La Provence Restaurant, here
>> in Roseville.
>>
>> I had calamari, which was excellent, but the thing that was beyond
>> wonderful were the fried Meyer lemon slices that were served as a
>> garnish.
>>
>> The slices were paper thin and dropped in the same batter as the
>> calamari and then fried. They were "almost" crisp and tasted so good.
>> There were about six slices on the plate and I ate every one of them
>>
>> I'm going to try this at home and the next time I go there am going to
>> order a whole plate of these delightful morsels.

>
>Aren't they just wonderful??!? Mario Batali often garnishes his dishes with
>fried Meyer lemon slices, particularly as an accompaniment to fish.
>'Course, I'm with you: they're just fine on their own, and even better when
>heaped on large plates!


Probably just a silly question from a neophyte: But is this done with
"whole" lemon slices, or is the lemon skinned?

Cheers, Phred.

--
LID