| 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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