1/2 c  Mayonnaise
1    Egg, separated
1/4 c  Clam broth
1 tb Lemon juice

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.