Halibut with Lemon Sauce Recipe ingredients

To prepare this Halibut with Lemon Sauce Recipe, first 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. When cooked remove fish and thicken the liquid with a tablespoon of flour or cornstarch. Break into a separate dish six eggs into which has been stirred the juice of six lemons. Add slowly, to prevent curdling, the liquor from the fish. Cook in a double boiler, stirring all the time. When thick as custard, remove from the fire and place fish in a deep platter, pouring sauce over all. Serve cold, garnished with parsley.