2 whole oranges
1 whole lemon
2 eggs
1 c. sour cream
Salt & cayenne to taste

Grate off all colored portion of oranges and lemon. Squeeze fruit for juice and strain. Combine grated peel and juice with eggs and sour cream on top of double boiler, beating well. Put over simmering water, stirring constantly, cook until slightly thickened. Remove from heat and keep warm. Season to taste with salt and cayenne. Serve over poached fish or steamed vegetables. Serves: 2 cups.