| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Jewish |
|
22 |
– 24 |
INGREDIENTS
| 1 |
cn |
(7 ounces) tuna fish, drained, liquid reserved |
| 1/3 |
c |
Chopped, toasted almonds |
|
|
Water added to reserved tuna liquid to make 1 cup |
| 1/2 |
c |
Oil |
| 1 |
ts |
Salt |
| 1 |
tb |
Minced fresh parsley (optional) |
| 1 |
|
Very small onion, finely grated |
| 1/8 |
ts |
Black pepper |
| 1 |
c |
Matzo meal |
| 4 |
|
Eggs |
|
|
Grease for baking sheet |
INSTRUCTIONS
Source: Newsgroups: rec.food.recipes From: yoel@brachot.jct.ac.il
"These puffs may be made with a tsp-ful of batter to yield many tiny puffs,
which are ideal crunchy hot hors d'oeuvres. For an excellent luncheon dish,
serve large puffs with a creamed mushroom sauce."
Finely chop the tuna in a wooden chopping bowl. Add the chopped almonds.
Mix together and set aside. In a medium sized saucepan, pour the cup of
tuna liquid and water mixture, add the oil, salt, parsley, grated onion and
pepper. Bring to a boil. Add the cup of matzo meal all at once. Beat
rapidly over low heat until the mixture leaves the sides of the pan and
forms a smooth compact ball. Set aside to cool a bit. Add the eggs one at a
time, beating hard with a spoon after each addition, until the mixture is
shiny. Add the tuna mixture. Blend thoroughly. Drop the mixture by the
heaping tbs-ful onto a greased baking sheet. Do not crowd them; leave room
for expansion. Bake in a preheated 450 degree F oven for 10 minutes. Turn
the heat down to 350 degrees F and continue baking for an additional 30-45
minutes, until brown. Serve hot. Posted to JEWISH-FOOD digest V97 #081 by
alotzkar@direct.ca (Al) on Mar 9, 1997
A Message from our Provider:
“Peace starts with a smile.”