Boiled Fish with Lemon Sauce from The Settlement Cook Book by Lizzie Black Kander
Stir the grated rind of the lemons with the well beaten yolks, add the juice and very gradually pour on the hot fish stock. Cook until thick, stirring constantly. Add the sugar and parsley. Serve w...
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Cooking tools:
- Grater
- Mixing bowl
- Whisk
- Saucepan
- Wooden spoon
- Pot
- Serving platter
- Stove
Ingredients
- Salt to taste
- 2 lemons, juice and rind
- 1 teaspoon sugar
- 3½ lbs. Pike or Salmon Trout
- 1 cup of hot fish stock
- Chopped parsley
- 2 yolks of eggs
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