Clean the crow and cut it into 6 pieces. Alia them with a third of the lemon, salt and pepper. Sew the pieces with melted butter and half of the yolks halfway. The sauce, put the pieces of crows roasting with salt, cold the flour with the butter. When this incorporated, remove the saucepan from the heat and add the cold milk. Put to boil again to form the sauce, stirring it with a wooden spoon. Add the crows juice. Batir the rest of the yolks and add to the sauce without boiling. Place the roasted cord and at the last moment the rest of the lemon juice. The sauce and decorate them with paprika, chopped parsley and hard eggs.
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| Ingredients to corvine the canapé: |
| 1.5 kilos of corvina 3 lemon the juice 1 pinch of pepper 1 pinch of salt 2 tablespoons of butter 5 egg the yolks 6 slices of fried bread-1 tablespoon of flour 400 ccs of milk 2 eggs hard 1 teaspoon of paprika 1 tablespoon of chopped parsley |
