- 2 pounds (about) boned, skinned, cooked chicken (or turkey)
- 7 tablespoons of poultry fat or butter, divided
- 1/4 cup flour
- 2 cups chicken broth, heated to boiling
- Tabasco sauce
- 1/2 pound mushrooms, sliced
- 1 egg yolk lightly beaten
- 1 tablespoon dry sherry
- 3 tablespoons light cream
- 1 eight-ounce package spaghetti, cooked and drained
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon butter
- Toasted almonds (optional)
- Put four tablespoons of the fat in a saucepan. Add the flour and salt to taste, stirring until blended. Add the chicken broth all at once, and stir vigorously with a whisk until sauce is thickened and smooth. Season with Tabasco.
- In a skillet, heat three tablespoons of the remaining fat, add the mushrooms and cook until brown.
- Lightly beat the egg yolk with a little of the sauce, then add the yolk to the sauce and stir in the sherry, cream, chicken and mushrooms. Cook, stirring until heated through. Do not boil.
- In a buttered casserole, place alternate layers of the spaghetti and the sauce. Sprinkle with grated Parmesan and dot with butter.
- Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
- Serves 6
- This is the main reason we get a big turkey at Thanksgiving. Steve is so disappointed when there’s not enough left over for Turkey Tetrazzini.
- The original recipe calls for stewing a five-pound chicken and using that meat. Use your judgment.
- We never use the almonds.
Steve and Nancy’s copy of The New York Times Cook Book, Craig Claiborne, 1961. p. 204.
(4.00 out of 5)
Thanks for my favorite receipe. I have down sized my belongings and life. Now sorry all my cook books are gone.