Yield: 4 Servings
|15 ounces||Tinned (canned) tuna|
|1 \N||Green pepper; cut into long thin strips|
|2 mediums||Sized carrots; cut into long thin strips|
|4 ounces||Mushrooms; sliced|
|1 small||Stick celery; sliced|
|4 ounces||Pasta shells (twists; wheels etc); partially pre-cooked (3-4 minutes)|
|1 \N||Onion; chopped|
|\N \N||Black pepper|
|8 ounces||(fl) white wine or cider|
|2 ounces||(fl) double cream|
|1 teaspoon||Lemon juice|
|1 ounce||Plain flour|
|1 tablespoon||Butter (softened)|
From: Lindsey Alton <alton@...> Date: 2 Apr 1994 14:18:17 -0500 Taken from "There are never enough mushrooms": Fry onion until transparent.
In a lidded casserole dish, arrange ingredients (not including breadcrumbs) in alternating thin layers, with a little rosemary and pepper on every other layer. Prepare sauce by thoroughly blending the butter and flour.
Mix all other sauce ingredients in a saucepan and bring briefly to the boil. Remove from heat and stir in butter/flour mixture until even consistency is reached. Pour sauce over ingredients in casserole and spread breadcrumbs thickly over whole surface. Cook in medium oven (GM5), covered, for about 1 hour, then remove lid and allow another 10-15 minutes to brown breadcrumbs
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .