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

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