59. Fish Fillets in Tart Sauce

• 1 lb. fish fillets (sole, flounder or pike)
• 2 egg whites
• 3 level

Slice the fish fillets with the grain into pieces ½ inch by 1 inch. Mix the slices with the egg whites, 2 level tablespoons cornflour and salt. This may be kept in the refrigerator for a few hours.

When ready to prepare the fish, mix the chicken stock, the remaining 1 level tablespoon cornflour, sugar, soy sauce arid MSG together in a frying pan. Heat, stirring, until smooth and bubblin