Читать книгу How to Cook Fish - Reed Myrtle - Страница 74
LEMON SAUCE—I
ОглавлениеMelt half a cupful of butter and add to it the juice of a large lemon. When very hot take from the fire and pour over the well-beaten yolks of two eggs.
Melt half a cupful of butter and add to it the juice of a large lemon. When very hot take from the fire and pour over the well-beaten yolks of two eggs.
