Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Butter (or marg.); divided 2 cn Tuna; 6 oz ea.
1 c Onion; chopped 1 1/2 c Soybean granules; divided
2 c Green beans, fresh; chopped 1 ts Salt
1 c Celery; chopped 1/4 c Parsley, chopped
1 Garlic clove 2 ts Basil, dried leaf; divided
1/2 c Peanuts, dry-roasted 1/4 ts Hot sauce
4 Eggs 1/4 c Milk

------------------------CELERY SAUCE-----------------------------
1/4 c Butter (or marg.) 1 c Broth, chicken
1/4 c Onion; chopped 1 1/2 ts Salt
2 c Celery; finely chopped 1/4 c Celery leaves; chopped
3 tb Flour, all-purpose 2 tb Lemon juice; freshly squeezd
2 c Milk 1/2 ts Basil, dried leaf

Melt 2 tablespoons butter in skillet; add onion, beans, and celery.
Cover and cook over low heat 15 minutes or until vegetables are limp.
Place vegetable mixture, garlic, peanuts, and 2 eggs in container of
electric blender; cover and process at medium speed until pureed.

Drain and flake tuna; add vegetable puree, 1/2 cup soybean granules,
salt, parsley, 1 teaspoon basil, and hot sauce. Mix well and set
aside.

Beat together 2 eggs and milk in small bowl. In another bowl, mix
together 1 cup soybean granules and 1 teaspoon basil.

Form tuna mixture into 6 patties. (The mixture will be very soft.)
Dip each patty into egg mixture; then coat with soybean granules
mixture. Melt 2 tablespoons butter in skillet; add patties and cook
until browned, turning once. Serve with Celery Sauce.

Celery Sauce: Melt butter in medium saucepan. Add onion and celery;
cook until tender. Blend in flour; remove from heat, and stir in milk
and chicken broth. Return to heat and cook, stirring constantly,
until mixture thickens and comes to a boil. Add remaining
ingredients and heat. Yield: 1-3/4 cups sauce.

SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-28-94

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