1 can tuna
1/8 c. butter
1/8 c. flour
1 c. milk
1 tsp. salt
1 egg yolk
1/4 c. cream or milk
1 1/2 tsp. hot mustard
Dash of pepper
1 1/2 slices buttered bread crumbs

Melt butter and blend in flour. Add milk and seasoning to wok and stir until thickened. Combine slightly beaten egg yolks with cream. Slowly stir into sauce and bring to a boil. Remove from heat.

Blend in mustard, add celery and tuna. Pour tuna mixture into greased 2 quart casserole dish. Brown in oven 375 degrees for about 35 minutes. Serves 6-8. Put bread crumbs on top to brown before baking.

Med. Rec.