Add the stock, lemon rind and half the juice to the frying pan. When it bubbles, add the butter and swirl in. Season lightly with salt, and add more lemon juice and/or sugar according to how tart you like it. Divide the paupiettes and the sauce between 4 plates. Strew with a few slivers of olives if you wish, and serve with pasta and small Brussels sprouts or broccoli.
© 2001 Stephen Bull. All rights reserved.