The Getaway Car by Donald E Westlake

Author:Donald E Westlake [Westlake, Donald E]
Language: eng
Format: epub
ISBN: 9780226121819
Publisher: University of Chicago Press
Published: 2014-09-02T18:30:00+00:00

SIX

LUNCH BREAK

May’s Famous Tuna Casserole

This recipe was Westlake’s contribution to a 1999 collection of recipes by mystery writers, A Taste of Murder. The University of Chicago Press has neither attempted to follow nor eaten the results of this recipe and thus disclaims any responsibility for the result should you attempt it. We’ve seen what happens when even the best-laid plans come into contact with John Dortmunder.—Ed.

I have among my published novels a recidivist character named John Dortmunder, whose joys are few and travails many. Whenever life becomes more than usually difficult for John, his faithful companion, May, lightens his spirits by presenting him with his favorite dinner, May’s Famous Tuna Casserole. Over the years, the public demand for the recipe for May’s Famous Tuna Casserole has been scant and relenting, and so, some years ago, I felt compelled to offer it to the world at large in Lit a la Carte, compiled by Rex Beckham.

Since then, the clamor has continued unheard, which makes me delighted to promulgate the recipe for May’s Famous Tuna Casserole (concocted, I must admit, with some exceedingly reluctant help—99 percent—from my wife, the writer and otherwise gourmet, Abby Adams) to an even wider audience.

Just so you know, John’s other favorite meal is cornflakes with milk and sugar, in the proportion of 1:1:1.

2 cups milk

3 tablespoons butter

2 tablespoons flour

Salt

Pepper

Nutmeg

Cayenne pepper

12-ounce package egg noodles

2 10-ounce packages frozen, chopped spinach

2 large cans white tuna fish

Grated Parmesan cheese

Bread crumbs

Preheat the oven to 375 degrees.

White sauce: Warm the milk in a small saucepan (do not let boil). In a thick-bottomed saucepan, melt 2 tablespoons of butter and stir in the flour. Cook, whisking continuously, for 4 minutes; add the warm milk gradually and cook while stirring until smooth and thick. Season to taste with salt, pepper, nutmeg, and a pinch of cayenne. Use the other tablespoon of butter to grease a 3-quart casserole.

Meanwhile, cook the noodles until barely done in plenty of boiling water. Drain, and immediately toss in the buttered casserole with 2 tablespoons of the white sauce. Defrost the frozen spinach in boiling water; drain and spread on top of the noodles. Drain the tuna and break up chunks. Spread it on top of the spinach.

Pour the remaining sauce over the top of the casserole. Sprinkle with grated cheese and bread crumbs. Bake for 25 minutes or until bubbling and brown.

Serves 6 for lunch or supper.

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