"Fish with Lemon Sauce Has A Nice Tang To It..."

2 lb. frozen fish fillets, thawed

Put to boil in a wide porcelain-lined kettle sufficient water to cook the fish.

Add one-half cupful of vinegar, and one-half cupful of wine.

Add a heaping tablespoonful of butter, and when melted, put in the slices of fish, which have already been seasoned.

Boil until the fish is tender.

In the meantime, beat the yolks of four eggs until light with half a cupful of sugar, and the juice of two lemons.

Remove one cupful of fish stock from the kettle with the fish.

Let boil until thoroughly mixed, shaking the pan to prevent curdling.

Put on a serving-dish, and garnish with slices of lemon and parsley.

LEMON BUTTER SAUCE:

1/3 c. butter1/3 c. slivered almonds1 tbsp. dried parsley flakes1 tsp. lemon juice

SAUCE: Place all ingredients in 2 cup glass measure.

Microwave about 2 minutes on high, or until butter is melted.

Stir and continue cooking 1 to 1 1/2 minutes on high or until lightly browned.

Serve over fillets.

4 to 6 servings.