TUNA CAKES with Mushroom Sauce
Reading edition
1 can Franco-American Spaghetti 1 egg, beaten 1½ cups flaked tuna fish ¾ teaspoon salt ⅛ teaspoon pepper ½ cup water ½ cup bread crumbs 1 tablespoon butter 1 egg, slightly beaten with 1½ tablespoons cold water 1 can Campbell’s Cream of Mushroom Soup 2 tablespoons chopped pimiento
Chop spaghetti fine. Mix with beaten egg, flaked tuna fish, salt and pepper. Shape into cakes and dip in crumbs, then in egg and again in crumbs. Chill in refrigerator 20 minutes. Fry in hot fat (375° F.) 1 inch deep in heavy frying pan. Drain on absorbent paper. For sauce add water to Campbell’s Cream of Mushroom Soup and heat with butter and pimientos. Serve hot with tuna cakes.
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