Boiled Fish with Lemon Sauce

• 3½ lbs. Pike or Salmon Trout
• 1 teaspoon sugar
• 2

Stir the grated rind of the lemons with the well beaten yolks, add the juice and very gradually pour on the hot fish stock. Cook until thick, stirring constantly. Add the sugar and parsley. Serve with fish, cooked in boiling water, to which salt, onion, whole pepper, parsley and a tablespoon of lemo