*  Exported from  MasterCook  *

                      Gourmet's Chicken Tetrazzini

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4      pounds        chicken -- cut in pieces
  1      cup           heavy cream
    1/2  pound         mushrooms -- thinly sliced
  3      tablespoons   medium dry sherry
  5      tablespoons   unsalted butter
                       nutmeg to taste
    1/2  pound         spaghetti
    1/2  cup           parmesan cheese -- grated
  2      tablespoons   flour

In a kettle, combine the chicken with enough salted water to cover it by 2
inches. Bring water to a boil, and simmer the chicken for 20 minutes or
until it is tender. Let chicken cool in the broth, separate the meat from
the skin and bones, returning the skin and bones to the broth. Cut the meat
into strips and reserve. Simmer the broth until it is reduced by half,
strain through a fine sieve, discarding the solids. Skim off fat. Boil the
stock until it is reduced to about 2 cups. Meanwhile, in a large saucepan,
cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, until they
are softened. In a kettle of boiling salted water, cook spaghetti until it
is al dente. Drain it well. In a saucepan melt remaining butter over
mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk
in the reserved broth, cream and Sherry. Bring the sauce to a boil,
whisking, and simmer it for 5 minutes. Season with nutmeg and salt and
pepper to taste. Stir half into the mushrooms with the spaghetti and
transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the
center. Add the turkey meat to the remaining sauce, combine well. Spoon
this into the center of the spaghetti and sprinkle with Parmesan cheese.
Bake in the middle of a preheated 350f oven for 25-30 minutes or until pale
golden in color. Serve immediately.


Busted By: Barbra <[email protected]>


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