3 tbsp. butter
1 med. onion, minced
4 tbsp. flour
1 tsp. salt
1/8 heaping tsp. pepper
3/4 tsp. celery salt
1 c. milk
3 lg. eggs, separated
1 (7 oz.) can tuna
Juice of 1 lemon

Melt butter in top of double boiler. Add onion, cook 5 minutes. Blend in flour and seasonings. Put over boiling water. Add milk, cook until thick, stirring constantly. Beat egg yolks until thick and lemon colored. Add with tuna and lemon juice to first mixture. Fold in stiffly beaten egg whites. Cover and cook over simmering water 45 minutes or until firm. Serves 4 or more.