INGREDIENTS
1
thick slice of tomato
1
thick slice of ventreche (French bacon - you can substitute thick-cut bacon instead)
1
leaf of lettuce (Parsnip tops are substituted for the lettuce in the original recipe)
1
egg
2
egg yolks
1 1/2 tbsp
water
1 stick
butter, softened
lemon juice (at least 1 Tbsp; to taste)
salt and white pepper