50g (2 oz.) butter
1 small onion
2 tablespoons cornflour
1 cup milk
Salt and pepper
250g (8 oz.) salmon or tuna
1 dessertspoon lemon juice
One 23cm (9") cooked pastry shell
Method: Melt butter and fry onion without browning. Blend cornflour, add milk and stir until thickens. Add salmon or tuna and lemon juice, season with salt and pepper. Cool slightly before placing into pastry shell. Mix 1 cup breadcrumbs and Parmesan cheese together and sprinkle on the top.
Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.25.
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