| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
|
Fish |
6 |
Servings |
INGREDIENTS
| 3 |
|
Bananas; sliced |
| 1 |
tb |
Lemon juice |
| 1 1/4 |
cn |
Tuna; drained and flaked |
| 1/2 |
|
Chopped onions |
| 2 |
tb |
Chopped gherkins or |
| 2 |
tb |
Chopped olives |
| 1 |
tb |
Grated cheese |
|
|
Paprika |
|
sl |
Olives or gherkins |
|
|
Sauce |
| 2 |
tb |
Butter/margarine |
| 2 |
tb |
Cake flour |
|
|
Salt; to taste |
|
|
Pepper; to taste |
| 1/4 |
c |
Chicken stock |
| 1/4 |
c |
Dry white wine |
| 1/3 |
c |
Grated cheddar cheese |
| 1/4 |
c |
Fresh cream |
INSTRUCTIONS
FOR DECORATION
Sprinkle bananas with lemon juice. Mix all the ingredients for cocktail.
Spoon into seven cocktail shells. Cover with sauce. Sprinkle with grated
cheese over each cocktail portion. Decorate with a slice of gherkin or
olive, and sprinkle with paprika. Bake for 15-20 minutes at 350 degrees and
serve warm.
Sauce: Melt butter, flour, and pepper in a saucepan. Add stock and wine and
bring to the boil. Stir constantly. Simmer for one minute. Add 1/2 cup of
grated cheese. Let cool off. Add cream.
Posted to recipelu-digest Volume 01 Number 625 by James and Susan Kirkland
<kirkland@gj.net> on Jan 28, 1998
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