1/2 c. slivered almonds
3 tbsp. butter
1 (13 oz.) can water-packed tuna
1/4 c. lemon juice
1/4 tsp. hot sauce
1 tbsp. chopped parsley
1/4 tsp. salt
1/8 tsp. mace
1 (6 oz.) can sliced mushrooms, drained
1/4 tsp. dried green onion
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/4 c. sherry
Basic Crepes

Saute almonds in butter in a heavy skillet for 8 to 10 minutes. Drain on paper towels and set aside.

Drain tuna in colander and place in large mixing bowl. Pour lemon juice and hot sauce over tuna; add parsley, salt, mace, mushrooms, dried green onion and enough mushroom soup to hold mixture together. Spoon 1/4 cup tuna mixture in center of each crepe; roll up and place seam side down in a greased 12x8x2 inch baking dish. Dribble sherry over each crepe and sprinkle 1 tablespoon reserved almonds over each. Bake at 350 degrees for 30 minutes. Serve hot. Yield: 8 servings.