Page:Browne - The Plain Sailing Cook Book.djvu/43

SAUCES FOR FISH—Continued

 

Lemon Butter Sauce

• MATERIALS
• 4 tablespoons butter
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped parsley

• UTENSILS
• Tablespoon
• Bowl
• Knife
• Lemon-squeezer

DIRECTIONS

1. "Cream" the butter.
2. Add the lemon juice slowly to the butter while stirring, then add the chopped parsley, and mix thoroughly.

REMARKS

Serve with boiled or baked fish. All the sauce may be placed on the hot whole fish when the latter is ready for serving, or it may be added to the individual portions at the table.

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