Tuna st. jacques

Yield: 4 Servings

Measure Ingredient
3 Green onions; chopped
4 tablespoons Butter
4 ounces Mushrooms; chopped
1 can Cream of chicken soup
½ cup Very dry vermouth
1 dash White pepper
2 cans White meat tuna; drained
2 tablespoons Parmesan cheese; grated
1 slice Bread with crusts removed
¼ cup Parsley flakes

Preheat oven to 450 degrees. Saut‚ onions in half the butter until tender and translucent; remove from heat. Brown the mushrooms quickly in the remaining butter and combine soup, vermouth. Heat to boiling, season to taste. Mix sauce with onions and mushrooms. Spoon equally into 8 buttered sea shells or put into a casserole dish. Add parsley and tuna. Top with more sauce. Combine bread and cheese in a blender; sprinkle crumbs over the sauce. Drizzle melted butter over the crumbs (about 1 tablespoon). Heat in the oven 10 minutes or until brown.

This is a tempting party dish when served in shells or a great dish for Sunday supper.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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