1 can (6 1/2-7 oz.) tuna fish, chopped & flaked
1 stick butter
1 c. milk
1/2 tsp. sage
1/4 tsp. salt
1 c. flour
4 eggs

In saucepan combine milk, butter, sage and salt. Heat to boiling. Lower temperature to simmer. Add flour; stir with wooden spoon to form ball. Remove pan from heat. Add eggs one at a time, beating well after each addition. Stir in tuna.

Drop dough by teaspoonful onto a greased cookie sheet. Bake at 450 degrees for 10 minutes, then at 350 degrees for 20 minutes. Serve hot. Yields 30-36. May be made early in day, refrigerated and reheated at 350 degrees for 5-10 minutes just before serving.