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
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