Dip them in milk, then in flour, and sauté them slowly in butter in a frying pan over medium heat until golden brown all over — six to eight minutes. Remove to hot serving dish, salt and pepper lightly, and sprinkle with lemon juice and finely chopped parsley. Over all, pour what remains of the browned butter in the frying pan and garnish with a slice of lemon.
From French Cooking in Old Detroit Since 1701 by Lucy and Sydney Corbett.
Anthony Bourdain's new cookbook, Appetites, is a family-style cookbook, but since it's Anthony Bourdain's family, you're going to have some wild boar and octopus stock in there. He tells Lynne Rossetto Kasper about the stress of cooking for five people versus 500, making Spam musubi for his daughter's school lunch, and his Oval Office-approved opinion on the matter of ketchup on a hot dog.