5 tablespoons fresh lemon juice
2 tablespoons whiskey
1 tablespoon finely chopped fresh parsley
1 tablespoon salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons sugar
1 cup small cooking wine
2 tablespoons molasses
2 tablespoons port wine
3 tablespoons olive oil
1 egg
2 tablespoons chopped fresh parsley
Combine lemon juice, lemon whiskey, parsley, salt, powdered red pepper flakes, sugar, cooking wine and port wine in small bowl. Mix well. Chill in refrigerator at least 2 hours, stirring frequently.
To the lemon juice add 1 tablespoon fish sauce, 1 egg, 1/2 tablespoon paprika, 3 tablespoons olive oil, egg, the lemon juice, paprika and remaining 1/2 tablespoon lemon juice. Refrigerate for at least 12 hours, turning occasionally. After the wine has reduced, pour over crust.
Bake uncovered for about 1-1 hour in the preheated oven.
To make the sauce, in a small saucepan, combine remaining lemon juice, paprika, olive oil, egg, parsley, remaining lemon juice, paprika, olive oil and remaining lemon juice. Simmer over low heat about 30 minutes, stirring occasionally. While warm, spread sauce over the hot bread and top with remaining bread. Place sauce over bread and serve immediately.