1 tin mushroom soup
1/2 cup fresh milk
1.1/2 tbs cornflour
squeeze lemon juice
breadcrumbs
1/4 cup evaporated milk
1 tbs butter
1 med tin salmon or tuna
1 cup peas
1 cup crushed potato crisps
grated cheese
Method: Melt butter, add cornflour (off heat) and blend into a paste gradually with milk, add evaporated milk with mushroom soup and bring to boil, stirring all the time. Add fish, peas, lemon juice, salt & pepper. Serve in individual ramekin dishes, topped with crushed potato crisps, breadcrumbs and grated cheese. Reheat at 250°F. [Serves 6]
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.48 ['Winter Menu']
