4 hard cooked eggs
1 (9 1/4 oz.) can tuna, drained
1 tbsp. lemon juice
1 cup sliced celery
1/4 cup sliced pimento olives
1/4 cup finely chopped onions
1/2 cup mayonnaise
Cream Puff Bowl*
2 cup shredded lettuce
--CREAM PUFF BOWL:--
1/4 cup butter or margarine
1/2 cup boiling water
1/2 cup sifted flour
1/4 tsp. celery seed
2 eggs
Sieve 1 egg yolk and slice 1 egg. Reserve for garnish.
Coarsely chop remaining eggs and white. Break tuna into chunks,
sprinkle with lemon juice.
Add celery, olives, onions, 1/4 teaspoon salt and dash of pepper.
Fold in mayonnaise and chopped eggs.
Chill. Just before serving cover bottom of Cream Puff bowl with
lettuce fill with tuna salad. Garnish with sliced egg and sieved yolk.
Serves 6.
Cream Puff Bowl:
In a 1 quart saucepan melt butter in boiling water.
Add flour, celery seed and dash of salt all at once; stir vigorously.
Cook stirring constantly over low heat until mixture forms a ball
that doesn't separate.
Remove from heat and cool slightly. Add eggs, one at a time, beating
vigorously until smooth.
Spread batter evenly over bottom and sides of a greased 9 inch
pie plate.
Bake in very hot oven at 450 degrees for 15 minutes.
Reduce heat to 325 degrees and bake 30 minutes.
Turn oven off and keep oven door closed and let puff dry out 20
minutes.
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