| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Fish, Sauces, Wildgame |
1 |
Servings |
INGREDIENTS
| 1 |
|
Lemon, large juice of |
| 1/4 |
c |
Butter, scant |
| 1/2 |
t |
Salt |
| 1/2 |
t |
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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