TUNA A LA KING IN TOAST TULIPS

2 tablespoons chopped green bell pepper
1 tablespoon butter or margarine
1 (10 3/4 oz.) can cream of mushroom soup
1/2 cup milk
1 (7-Ounce) con tuna fish, drained
2 tablespoons chopped pimento
3 hardcooked eggs, quartered
12 slices thin-sliced bread

Cook green pepper in butter until soft; mix in undiluted mushroom soup, stirring well; add milk. Heat in top of double boiler.

Break tuna fish into chunks; add to soup, with pimiento and eggs, reserving one yolk for garnish. Force the reserved yolk through a fine sieve; set aside.

Heat oven to 375 degrees F (moderate).

Trim crusts from bread; press a slice of bread into each section of muffin pans; toast bread for 12-15 minutes.

TO SERVE:
Pour tuna-mushroom mixture over toast tulips. Garnish with pimiento and sieved egg yolk.

Makes 5-6 servings
From: Recipelink.com
Source: Old magazine recipe clipping