Tuna and Celery Fondue

Ok, the name is truly worse than the dish…maybe. Seems more like a hot artichoke dip, ok without the artichokes or umm…well…whatever.

Tuna casserole without noodles? The whole thing reeks of retro – so it mustn’t be bad. In any case, sorry, not making this one anytime soon. Let me do if you do.

1¼   cups milk
1 tablespoon butter
1 cup soft bread crumbs
½ teaspoon salt
1 cup diced celery
1 7-oz can tuna fish
3 eggs, separated
1 tablespoon lemon juice

Scald milk, then add butter, crumbs, salt, celery, and tuna which has been drained and flaked. Beat egg yolks well and stir in a little of the hot mixture; then return to saucepan and heat for 3 minutes or until thickened, stirring constantly. Remove from heat and fold in lemon juice and stiffly beaten egg whites. Turn into buttered casserole and bake in a moderately slow oven (325° F.) 1 hour, or until knife inserted in the center comes out clean. If desired, the celery may be cooked in a small amount of boiling water for 5 minutes before combining with other ingredients; otherwise it will remain slightly crisp even after baking. 5 servings. The Modern Family Cookbook

Comments

  1. Not a chance…

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