Remove one cupful of fish stock from the kettle with the
fish. Let boil until thoroughly mixed, shaking the pan to prevent
curdling. Put on a serving-dish, and garnish with slices of lemon
and parsley.
BAKED FISH WITH LEMON SAUCE
Bake the fish in a pan with water and butter, taking care to add
water when all in the pan has been absorbed. When the fish is done,
drain off all the gravy which is in the pan, and put on the stove
to boil with one cupful of white wine. Beat the yolks of four eggs
with one-half cupful of sugar, stir a little wine in, add the juice
of two lemons, put back on the stove to thicken, and just before
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serving, pour the sauce over the fish. Half the quantity of sauce
can be used for a small family.
CREAM LEMON FISH
Boil the sliced fish until tender, in enough water to cover, to
which a lump of butter, half a cupful of vinegar, and salt and pepper
have been added. Beat the yolks of two eggs and two teaspoonfuls
of sugar, and add the juice of one lemon. Take the fish out of
the water, and put on the platter in which it is to be served.
Thicken the gravy with flour that has first been dissolved in a
little water. When thick, pour two cupfuls of the gravy over the
eggs and lemon, stirring all the time.
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