1 egg yolk
⅓ cup milk
1½ tablespoons vinegar
1½ teaspoons butter
Drain tuna fish; reserve 1 tablespoon oil. Mix together dry ingredients in top of double boiler. Add egg yolk and mix well. Stir in milk and slowly add vinegar, then add butter and fish oil. Cook over boiling water, stirring constantly, until mixture thickens. Remove from hot water and stir in finely flaked tuna fish. This spread may be served hot or cold. To serve hot: Toast bread on one side; spread mixture on untoasted side. Place in a pre-heated broiler about 2 inches from heat for 5 minutes or until lightly browned. To serve cold: Chill mixture thoroughly. Use as a spread for open sandwiches or canapes. 4 to 5 Open Sandwiches
CALIFORNIA SEAFOOD SALAD [⇒ page 30]
ASPIC
2 tablespoons plain gelatin
½ cup cold water