Chicken or Turkey Tetrazzini

4 c. cooked spaghetti (1/2 lb.)
¼ t. nutmeg
3 T. dry sherry
salt to taste
2 T. butter
1 c. sliced mushrooms
8 slices cooked chicken or turkey
½ c. fresh parmesan cheese

Preheat the oven to 400°. Butter a 2 quart shallow baking dish and spread with cooked spaghetti. Stir the nutmeg, sherry and salt into the veloute sauce. Melt butter in skillet, add mushrooms and cook. Spoon ½ of sauce over spaghetti. Place meat slices and mushrooms on top, spoon on remaining sauce. Sprinkle with cheese and bake for 30 minutes.

2 T. butter
3 T. Flour
1 c. hot chicken broth
1/3 c. heavy cream
Melt butter. Stir in flour and blend over medium heat until smooth. Continue to cook for 2 minutes. Add chicken broth, continuing to stir as sauce thickens. Bring to a boil, lower heat and cook 2 more minutes. Pour in cream and heat thoroughly.

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