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.