Stir to blend, then bring to a boil and cook five minutes. Add
Three tablespoons of finely minced parsley,
One tablespoon of grated onion,
One well-beaten egg,
One teaspoon of salt,
One teaspoon of paprika.
Add the tuna fish, which has been broken into large flakes. Heat. When smoking hot, serve in ramekins. Set the ramekin on a tea plate and then place in a small pile four potato balls, which have been rolled in melted butter covered with finely minced parsley, then sliced and well-seasoned cucumbers.
CLEAR TOMATO SOUP
Use