A historical main dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Serve on toast or in patty shells.
Preserved exactly as written in the original source
Melt two tablespoons butter
add two tablespoons flour and gradually two cups milk
stir until it boils
season with salt and pepper
add tuna fish, which has been picked into small pieces
Serve on toast or in patty shells
Modern guidance to help you succeed with this vintage recipe
This recipe creates a classic béchamel (white sauce) through equal parts fat and flour forming a roux, which gelatinizes starch granules when liquid is added. Gradual milk incorporation prevents lumps by allowing each addition to fully hydrate the starch before adding more. The fat coats flour particles, creating a smooth emulsion that thickens as it heats, while gentle simmering activates the starch's full thickening power without scorching the milk proteins.
The white sauce base can be made up to 2 days ahead without the tuna. Press plastic wrap directly against the surface to prevent a skin from forming and refrigerate. Reheat gently over low heat, whisking in a tablespoon of milk if needed to restore consistency, then fold in the tuna just before serving.
Store the completed dish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, stirring frequently and adding milk by the tablespoon if the sauce has thickened too much. Do not freeze, as the dairy-based sauce will separate and become grainy when thawed.
AI-generated tips from Chef Cecil's culinary database
The white sauce base can be made up to 2 days ahead without the tuna. Press plastic wrap directly against the surface to prevent a skin from forming and refrigerate. Reheat gently over low heat, whisking in a tablespoon of milk if needed to restore consistency, then fold in the tuna just before serving.
Store the completed dish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, stirring frequently and adding milk by the tablespoon if the sauce has thickened too much. Do not freeze, as the dairy-based sauce will separate and become grainy when thawed.
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