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Combine the
mayonnaise with the chives. Fold 1/2 to 3/4 of the beaten egg
whites into the mixture to lighten the mayonnaise being careful
not to put in too much or the mixture will become loose.
Rinse the filets in salted water and pat dry. Place them on an
elevated rack in a large greased baking dish. Cover the filets
evenly with the mayonnaise mixture; then sprinkle with Parmesan
and parsley.
Bake in a
preheated oven (425) for about 5 minutes or until the topping
is puffy.
Finish the
filets by broiling until the topping becomes a golden brown.
Garnish with
lemon slices and serve with noodles accompanied by crisp fresh
leaf spinach cooked in butter and seasoned with a dusting of nutmeg.
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