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Title
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Chicken Tetrazzini
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Identifier
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Tetrazzini
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Description
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Chicken Tetrazzini
Serves 4
Cook 1 or 2 whole chicken breasts; let cool and remove skin and bones. Save stock for sauce. Make 2 cups Veloute Sauce: 4 tablespoons butter, add 6 tablespoons flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and blend well. Add 2 cups chicken stock (or use canned chicken broth if you have cooked the chicken some other way) slowly, stirring constantly. Bring to the boiling point and boil 2 minutes. Remove from heat and add 2/3 cups heavy cream. Cook and drain 1/4 pound spaghetti, broken into 1/4 inch pieces. (this will give you blisters!) Melt 2 tablespoons butter and saute in it 1/2 cup sliced mushrooms. Cook 5 minutes and season with nutmeg, 1 tablespoon sherry, and salt. (I usually double or triple this part) Put the spaghetti in a shallow baking pan and pour half of the sauce over it. Put the mushrooms and chicken on top of this and cover with the rest of the sauce. Sprinkle the top with 1/3 cup grated Parmesan cheese and bake at 400 degrees until browned and bubbling.
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Creator
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Mrs. Mattew McCauley
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Subject
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Entree
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Source
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“Culinary Arts of the University of Michigan Law Wives.”
Ann Arbor, Mich.: Law Wives’ Association
20th century
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Rights
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Gift of Susan Wineberb to the University of Michigan Special Collections
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Type
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Text - Recipe
Chicken Tetrazzini