Fish Soufflé with Olive Sauce

Name: Fish Soufflé with Olive Sauce
Yield: 6
Ingredients: 3 cans of drained and flaked tuna or salmon; 1/2 cup of pitted green olives, sliced; 1/2 cup of fresh parsley, chopped; 1 tablespoon of finely chopped onion; 1 tablespoon of lemon juice; 1 tablespoon of melted butter or margarine; Salt and pepper to taste; 2 eggs; 1/2 cup of milk; Molho:; 2 cups of white sauce (flour, butter, milk); 1/2 cup of mayonnaise; 1/2 cup of toasted almonds, chopped; 1/2 cup of stuffed green olives, sliced

1
3 cans of drained and flaked tuna or salmon
2
1/2 cup of pitted green olives, sliced
3
1/2 cup of fresh parsley, chopped
4
1 tablespoon of finely chopped onion
5
1 tablespoon of lemon juice
6
1 tablespoon of melted butter or margarine
7
Salt and pepper to taste
8
2 eggs
9
1/2 cup of milk
10
Molho:
11
2 cups of white sauce (flour, butter, milk)
12
1/2 cup of mayonnaise
13
1/2 cup of toasted almonds, chopped
14
1/2 cup of stuffed green olives, sliced

Ingredients

1
3 cans of drained and flaked tuna or salmon
2
1/2 cup of pitted green olives, sliced
3
1/2 cup of fresh parsley, chopped
4
1 tablespoon of finely chopped onion
5
1 tablespoon of lemon juice
6
1 tablespoon of melted butter or margarine
7
Salt and pepper to taste
8
2 eggs
9
1/2 cup of milk
10
Molho:
11
2 cups of white sauce (flour, butter, milk)
12
1/2 cup of mayonnaise
13
1/2 cup of toasted almonds, chopped
14
1/2 cup of stuffed green olives, sliced

Directions

1
Drain the tuna or salmon
2
Flake it to obtain 2 cups
3
Mix in the olives, parsley, onion, lemon juice, melted butter or margarine, salt, and pepper
4
Mix well
5
In a small bowl, beat the eggs with 1/2 cup of milk
6
Add to the mixture above
7
Place into 6 individual ramekins greased
8
Bake in a moderate oven for 45 minutes, using a water bath
9
Serve in the same ramekins or unmold
10
Accompany with the sauce, made by adding mayonnaise to warm white sauce and beating well; then, add the almonds and olives
11
Yield: approximately 3 servings