Chicken Or Turkey Tetrazzini

Ingredientes

5lb (2.3 kg) Cooked chicken or turkey meat

2 qt (2L) Chicken Velouté (See Recipe)

2 lb (900 g) Mushrooms, sliced

6 oz (170 g) Butter

3 Egg yolks, beaten

2½ cups (6 dl) Cream

2-3 oz (60-90 ml) Sherry

Salt

2½ lb (1.1 kg)

Spaghetti, spaghettini,or vermicelli

as needed - Butter

8 oz (230 g) Parmesan cheese,grated

Instruções

Procedure

1. Cut the chicken or turkey into strips about 2 × ¼ x ¼ inches (5 × ½ × ½ cm).

2. Bring the velouté to a simmer in a saucepan.

Sauté the mushrooms quickly in butter, but do not brown them.

Add them to the sauce.

4. Combine the egg yolk with the cream to make a liaison. Temper with a little of the hot sauce, then stir into the remaining sauce in the pan.

5. Add the chicken or turkey meat.

Bring the mixture to just below the simmering point. Do not boil.

6. Add the sherry and season to taste with salt and pepper. Keep the sauce hot in a bain marie. Do not let it boil.

7. Cook the spaghetti in 1 gal a 7-oz (200 g) portion of chicken and sauce.

8. Lightly butter the insides of individual service casseroles.

9. Place a portion (4 oz/110 g) of spaghetti in each dish. Top with a 7-oz (200 g) portion of chicken and sauce.

10. Sprinkle the tops with parmesan cheese. Run under the broiler until browned. Serve immediately.