An elegant appetizer of lemons and fish (proportion on 10 people)
10 small lemons, 2 cans of tuna or sardines, 3 spoons of butter, 2 egg whites from small eggs, mustard, peppers, freshly ground pepper, for garnish - nice sprigs of parsley
Cut the tops of the lemons and hollow out the contents with a small teaspoon, removing partitions with a knife; discard the seeds, keep the pulp and juice. Thoroughly rub the canned fish with butter and mustard, season with pepper, peppers, lemon juice and pulp (to try, so that the filling is not too sour). Beat the egg whites in steam and mix with the prepared mass. Fill the lemons with it and put it in the fridge. Serve in egg glasses or place on a platter, cutting the bottoms a little. Garnish with sprigs of parsley.