| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | France, Sauce/gravy, Salads | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Mayonnaise |
| 1 | Egg, separated | |
| 1/4 | c | Clam broth |
| 1 | tb | Lemon juice |
INSTRUCTIONS
Mix all ingredients except egg white together. Heat just until hot through. Beat egg white until stiff and glossy but not dry. Fold into warm sauce. Serve at once. *** Dental floss is handy for tying rolled fillets and also for trussing poultry. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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