tackle box cake? bait container cake?
2-7 ounce cans tuna, drained, and flaked
3 hard-cooked eggs, chopped
2 large tomatoes, skinned and chopped
Salt and pepper to taste
Pinch of chopped chives
Pinch of chopped parsley
1 teaspoon anchovy paste
1/2 teaspoon Worcestershire sauce
Lemon juice to taste
2 teaspoons gelatine
1/2 10 ounce can consomme
1/2 pint whipping cream, whipped
In a large bowl, mix flaked tuna, eggs and tomatoes; add seasonings.
Do not mash as the consistency should be coarse.
In a small saucepan sprinkle gelatine over consomme and let stand for 5 minutes; then heat until gelatine is completely dissolved.
Set aside and allow to cool.
When cool stir consomme mixture into bowl with tuna.
Fold whipped cream into entire mixture and pour into a souffle dish or 1 quart mould.
Singapore Food Reviews