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. 