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Classic
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page 69
adding the water, the wine, the juice of the lemons and the parsley--well
chopped--season to taste and boil over moderate fire. Serve hot.
14. BOILED FISH WITH MAYONNAISE.
BALUCK HASHLAMA TERBIEHLI.
Ingredients:
Fish ..................................................... 2 pounds.
Parsley ................................................. 2 bunches.
Eggs ............................................................ 3.
Lemons .......................................................... 2.
Olive Oil ........................................ 2 tablespoonfuls.
Salt and pepper, to taste.
Method:
Cleanse the fish properly, and lay aside from one to two hours, then wash well
and boil over moderate fire in water that barely covers it. When done, lay the
fish on lettuce leaves on a platter and serve with mayonnaise made in the
following manner:
Cut the parsley very fine and press well, then combine with the yolks of the
eggs, the olive oil, the juice of the lemons, and salt and pepper.
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