Put butter into bowl and work until creamy. Add salt, pepper and parsley, then the lemon juice very slowly.
Dry ¼ cup drained, chopped sour pickle and 2 tablespoons drained finely chopped capers on paper towel. Add to 1 cup mayonnaise. Stir in 1 ½ teaspoons each prepared mustard and snipped parsley.
Heat butter until it starts to bubble. Gradually stir in flour
mixed with seasoning. Continue stirring until
mixture is blended. Gradually add heated milk with continued stirring until mixture is smooth.
Slice hard-boiled eggs and add to sauce. Serve hot.
Combine all ingredients and pour over fish. Broil on outdoor grill
or under broiler, turning to brown
on both sides.
Cut unpaired cucumber in half lengthwise; scoop out seeds and grate.
Combine and mix all ingredients
listed thoroughly. Chill. Pour over your favorite fish for a delightful gourmet treat.
¼ lb. Melted butter in skillet, add ½ cup of sliced
almonds - cook until golden brown and then add
juice of ½ lemon.
¼ lb. Melted butter in skillet, add juice of ½ lemon,
pinch of white pepper and 2 tbsp. Of chopped
¼ lb. Melted butter in skillet, add 6 mashed anchovies, juice
of ½ lemon, 2 tbsp. Dry sherry and 1 tbsp.
of fresh chopped parsley - mix well.
¼ lb. Melted butter in skillet, add tbsp. of chopped capers, 2 tbsp. of lemon juice, 2 tbsp of dry vermouth, and 1 tbsp. of chopped fresh parsley.
¼ lb. Melted butter in skillet, add a pinch of paprika, ½ cup chopped shrimp (or ½ cup of chopped cook lobster or ½ cup of crabmeat). Add pinch of white pepper, juice of ½ lemon and 2 tbsp. dry vermouth.
NOTE: Pour hot sauce of fish - just before serving.
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