Lemon White-Wine Fish Sauce (1963)

• 2 lemons
• 1 cup California Chablis or other white wine
• 1 1/2 tbspns butter
• 1 tbspn cornstarch
• 1/4 tspn salt

Remove peel from one lemon, and slice lemon very thinly.  Squeeze juice from second lemon. 

Make a smooth paste of cornstarch, wine, and salt.  Melt butter in small saucepan, and add paste.  Cook, stirring constantly, until mixture is clear and slightly thickened.  

Add lemon juice and slices. Heat a few minutes longer.  Serve over baked, broiled,  or poached fish.

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Mrs. Walter Richert of Richert & Sons; Morgan Hill, California.)