Chicken Tetrazzini 
Equally good with turkey, veal, or lobster. 
1/4 lb spaghetti
1 cup sliced mushrooms
2 tablespoons butter
2 cups Veloute Sauce
Few grains nutmeg
1 tbsp sherry 
1 to 2 cups cooked chicken, cubed or cut in strips 1/3 c. grated
Italian-type cheese 
Break spaghetti in 1/2" pieces. Cook and drain. Meanwhile saute
mushrooms in butter. Season sauce with nutmeg and sherry. 
  Put spaghetti in shallow baking dish. Pour over half of the sauce.
Put in chicken and mushrooms. Pour over rest of sauce. Sprinkle with
cheese. Bake at 400° until browned. Serves 4 
Veloute Sauce 
Many famous sauces are based on Veloute Sauce with a special seasoning.
Strong chicken stock makes all the difference. 
2 tbs butter
3 tbs flour
1 c. canned or homemade chicken stock
1/4 tsp salt
Few grains pepper
1/3 c. cream. 
Melt butter, add flour and seasonings, stir until well blended. Add
stock slowly, stirring constantly. Bring to boiling point. Boil 2
minutes. Add cream. For a simpler sauce, use 2 tbs flour and omit the
cream. Replace part of the stock with white wine, if you like. 
Come to think of it, before I broke dry spaghetti into 1/2" pieces, I
would use rice, myself!! 
Carol in New York-another list

May your Christmas Dreams always be filled with Magic
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«´¨`·.. ¤           Angelique
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