Granpa Drew's Turkey Tetrazzini
|3 cups (or so) cubedcooked turkey,chicken, veal or lobster|
|1/2 poundcooked vermicelli or thin spaghetti; broken into quarter lengths|
|5 ouncesRomano cheese; grated and divided in half|
|For mushroom; mixture:|
|4 Tbsbutter or margarine|
|1 cupsliced mushrooms|
|1 pinchnutmeg; or to taste|
|3 Tbscream sherry|
|Salt; to taste|
|For Veloute; sauce:|
|6 Tbsbutter or margarine|
|1/2 teaspoonwhite pepper|
|2 cupscanned chicken stock; (or 14 oz can chicken stock + 1/4 cup water)|
|1 cupwhite wine|
|1 cuphalf and half|
Granpa Drew's Turkey Tetrazzini Preparation
To make mushroom mixture, melt 4 Tbs butter. Add 1 cup sliced mushrooms and cook 5 minutes. Season with sherry, and nutmeg and salt to taste.
To make veloute sauce, melt 6 Tbs buter. Add 9 Tbs flour, ? tsp salt, ? tsp white pepper and blend well. Add the chicken stock, water and wine slowly, stirring constantly. Bring to the boiling point and boil 2 minutes. Remove from heat and add cream. Sauce will be like gravy.
To assemble: In a greased casserole dish that will hold 6 cups, put spaghetti in and mix in half of the grated Romano cheese. Pour half of the veloute sauce over the mixture. Scatter the mushrooms and meat on top. Add the rest of the sauce, covering the spaghetti. Sprinkle with the remaining Romano cheese. Bake uncovered at 400 until well-heated and browned, about 25-30 minutes. Keeps well in fridge when covered.
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