| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 24 |
oz |
Canned tuna, drained (up to 26) |
| 4 |
c |
(about 8 slices) fine bread crumbs |
| 1/2 |
c |
Cornmeal |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Matza meal |
| 4 |
tb |
Minced onion |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Pepper |
| 1 |
c |
Sour cream or yogurt (non-fat works well) |
| 4 |
|
Eggs, hard boiled |
| 4 |
tb |
Oil |
| 4 |
tb |
Flour |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Milk (skim or whole) |
| 1 |
c |
Sour cream or yogurt |
|
|
Dill or parsley |
INSTRUCTIONS
LOAF
SAUCE
Source: I've had this for years, don't know where it originated from.
Loaf:
1. Preheat oven to 350 degrees.
2. In a large bowl combine all loaf ingredients, mix well (will be very
moist).
3. Spread into GREASED loaf pans (I usually use 1 - 9" x 5" and a mini)
4. Bake 45 minutes, until knife comes out clean. (can remain in turned off
or low temperature oven for quite a while to keep warm)
Sauce:
5. Shell eggs and cut into thin wedge; discard yolks, if desired.
6. In a saucepan, over medium heat combine oil, flour and pepper, until
blended.
7. Gradually add milk and continue cooking until thick and smooth; stirring
constantly.
8. Turn heat to lowest possible. Gently stir in eggs and sour cream/yogurt.
9. Stir in dill or parsley to taste.
To serve:
10. Invert loaves on platter and pour half of sauce over loaves. Put rest
of sauce in gravy dish to serve. Garnish with parsley for pretty
presentation. Serve immediately.
NOTE: If perferred 2 - 1 lb. cans of salmon, bones removed and drained, can
be substituted for tuna.
Posted to JEWISH-FOOD digest V97 #033 by Michele & Geoffrey Withnell
<Gwithnel@cris.com> on Jan 28, 1997.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”