1 can (10 3/4 oz.) condensed chicken broth
2 lbs. fillets of white fish
1/4 c. chopped green onions
2 tbsp. dry Vermouth
2 tbsp. cornstarch
2 tbsp. water
Dash pepper
1 egg yolk, slightly beaten

In skillet, combine broth, onions, Vermouth and pepper; add fish. Cover; cook over low heat 10 minutes or until done. Remove fish to serving platter; keep warm.

Meanwhile, combine cornstarch, water and egg yolk. Gradually blend into broth mixture. Cook, stirring until thickened. Serve over fish. Makes 6 servings.