Name: Lemon Sauce for Fish
Ingredients: 1 Lemon, large, juice of; 1/4 c Butter, scant; 1/2 ts Salt; 1/2 ts Pepper; 2 Egg yolks, beaten

The difference in result between forgiveness that responds to repentance and forgiveness independent of the repentance of the offending party is, of course, that the former pattern issues in reconciliation while the latter does not. But in both cases what is presupposed is that the believer forgives the offender. Transparently, reconciliation is a good thing if it can be achieved, but the goal of reconciliation should not become the cloak for nursing bitterness because it cannot be achieved.

D.A. Carson

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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