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TheDailyMeal: Fading Favorites: 11 Dishes Disappearing from Menus

11 of 12

1. Abalone Meunière

This dish was always considered a delicacy, another West Coast specialty that had a brief, booming heyday and has since vanished into obscurity. Meunière sauce, similar to the already-mentioned amandine sauce, is a simple mixture of butter, parsley, and lemon juice, and in this preparation, abalone (a type of edible sea snail) is pounded thin, sautéed in butter, and served topped with the sauce. The dish was incredibly popular in the mid-20th century; so popular, in fact, that some restaurants substituted large calamari for abalone and diners were none the wiser. The poor shellfish was nearly driven to extinction, and finally restaurants stopped serving it. The dish has experienced a slight resurgence in a few California restaurants thanks to some thriving abalone farms, but due to the fact that table-ready farmed abalone takes many years to reach the preferred size of about seven inches, odds are it will never experience the kind of nationwide popularity of its heyday.

(Credit: Wikimedia Commons/ Marac)
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