Lemon sauce for fish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Lemon, large, juice of |
| ¼ | cup | Butter, scant |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | eaches | Egg yolks, beaten |
Directions
Strain lemon juice into saucepan, then add other ingredients. Beat over fire until hot but do not let boil. When fully hot, remove from fire, mix with the beaten yolks of two eggs and serve at once. Good for fine flavored fishes such as Kingfish Source: FISHES AND FISHING IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33