Halibut With Lemon Sauce Recipe

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Image:Seafood-125x120.jpg



Instructions
  1. Put into a saucepan containing a pint of water, one small onion minced, a teaspoon of butter, two pods of red pepper, a teaspoon of salt and one and one-half pounds of halibut cut into slices.
  2. When cooked remove fish and thicken the liquid with a tablespoon of flour or cornstarch.
  3. Break into a separate dish six eggs into which has been stirred the juice of six lemons.
  4. Add slowly, to prevent curdling, the liquor from the fish.
  5. Cook in a double boiler, stirring all the time.
  6. When thick as custard, remove from the fire and place fish in a deep platter, pouring sauce over all.
  7. Serve cold, garnished with parsley.

 




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