Sauce Recipes

LEMON SAUCE FOR FISH

Squeeze and strain the juice of a large lemon
into a lined saucepan, put in with it one-fourth pound butter and
pepper, and salt to taste. Beat it over the fire until thick and hot,
but do not allow to boil. When done mix with sauce the beaten yolks of
two eggs. It is then ready to be served.

Soup Recipes