2 c. peeled garlic
1/2 c. corn oil
5 lbs. butter
2 lg. cans tuna
2 pts. half & half or cream
1 (1 lb. 12 oz.) can flat filets of anchovies
Raw celery, cabbage, cauliflower, Italian bread, pickled peppers, pickled mushrooms

Puree garlic buds in blender using the oil so it will pour out of blender. Cook the garlic in a pot very slowly. Add the butter. This mixture should turn a golden color but never brown. Slowly add the anchovies and the oil they are packed in. Add tuna. When the mixture is almost cooked, add cream.

This is a large recipe to be used for a party of 24 people. Serve with raw celery, cabbage, cauliflower, Italian bread, pickled peppers and pickled mushrooms.