Name: Tunafish Mousse
Ingredients: 2 cn Tuna in oil; 9 Leaves gelatin; or 9 tablespoons; 1 c Mayonnaise; 1 Onion; 1 ts Mustard; 1 ts Worcestershire sauce; 1/2 c Heavy cream; 2 tb Capers; 2 c Gherkins; chopped; Pepper; ground; Oil; 1/2 c Water; 1 c Fish stock

The Gospel makes us realize that we are far worse than we ever believed, but God’s love is far greater than we ever imagined. In the Gospel we realize the depths of our sin so we might better understand the greatness of God’s forgiveness. We see God’s holy hatred toward sin, but His incredible mercy in Christ toward the sinner. If God is God, he must inherently oppose that which opposes Him. Unless evil is dealt with, there can be no good news. The bad news is inherently part of the good news!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Seafood		Hors d’, Oeuvres, And, Dips	8	Servings

INGREDIENTS

2	cn	Tuna in oil
9		Leaves gelatin; or 9 tablespoons
1	c	Mayonnaise
1		Onion
1	ts	Mustard
1	ts	Worcestershire sauce
1/2	c	Heavy cream
2	tb	Capers
2	c	Gherkins; chopped
		Pepper; ground
		Oil
1/2	c	Water
1	c	Fish stock

INSTRUCTIONS

Process tuna and onion in food processor. Add capers, Worcestershire and
mustard. Dissolve 6 of the gelatin leaves in warm water. Let cool and add
to processor.Process to blend. Add cream and mayo and process to blend.
Dissolve rest of gelatin in 1 cup fish stock.Let cool. Stir in gherkins.
Oil a mold and pour gelatin with gherkins. Let set in refrigerator. Pour
tuna on top. Chill until set. Unmold by dipping mold in warm water bed for
15 seconds. Surround mousse with shredded lettuce.
Recipe by: Miriam Podcameni Posvolsky
Posted to MC-Recipe Digest V1 #781 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Sep 15, 1997

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