(One Large 4 or 5 Pound Chicken)
1/3 c. butter
1/2 c. flour
3 c. chicken stock
1/2 tsp. salt
1/8 tsp. pepper
2/3 c. light cream
1/2 c. chopped celery
1/4 c. chopped onion
4 oz. thin spaghetti
1 lb. fresh mushrooms, cleaned
3 Tbsp. butter
sauce that just was made
1/4 c. sherry
1/2 c. Parmesan cheese, grated
Cut up chicken and simmer in water to cover. Add salt
(one half teaspoon), three cut up celery stems and 1/2 medium
onion. Simmer until tender (about 1 1/2 to 2 hours). Strain
and chill stock. Remove chicken from bones in large pieces.
Cut large pieces in 2 x 2 inch pieces. This should yield about
four cups of meat. When stock has cooled, remove fat and
measure three cups. Add water if necessary.
Sauce: Melt butter and fry celery and onion until
transparent (do not overcook). Add flour and seasoning and
stir until well blended. Add stock slowly, stirring constant-
ly. Bring to boiling point and boil for 2 minutes while
stirring. Add cream very slowly.
Tetrazzini: Break spaghetti into one inch pieces and
cook and drain. Meanwhile, saute mushrooms in butter. Season
sauce with sherry. Place spaghetti in shallow baking dish
which has been buttered. Pour half of sauce over spaghetti.
Put in a layer of chicken, then mushrooms. Pour remaining
sauce over top. Top with cheese. Bake at 400 degrees until brown for
30 to 40 minutes. Serves 8.
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