| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Wildgame, Fish, Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
|
Lemon, large, juice of |
| 1/4 |
c |
Butter, scant |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
|
Egg yolks, beaten |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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