*  Exported from  MasterCook  *
                       Chicken Tetrazzini [w/o soup]
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    chicken -- (3-4lb) cut into
                         -- pieces
      1/2  pound         mushrooms -- sliced thin
    5      tablespoons   unsalted butter
      1/2  pound         spaghetti
    2      tablespoons   all-purpose flour
    1      cup           heavy cream
    3      tablespoons   medium-dry sherry
                         freshly grated nutmeg to taste
      1/2  cup           freshly grated parmesan
 In a dutch oven, combine the chicken with enough salted water to cover it
 by 2 inches, bring the water to a boil, and simmer the chicken for 20
 minutes, or until it is tender. Let the chicken cool in the broth, separate
 the meat from the skin and bones, returning the skin and bones to the
 broth, and cut the meat into strips, reserving it. Simmer the broth until
 it is reduced by half, strain it through a fine sieve, discarding the
 solids and skimming the fat, and boil it until it is reduced to about 2 cups.
 While the broth is reducing, in a large saucepan cook the mushrooms in 2
 tablespoons of the butter over moderately low heat, stirring, until they
 are softened. In a kettle of boiling salted water boil the spaghetti until
 it is al dente and drain it well. In a saucepan melt the remaining 3
 tablespoons butter over moderately low heat, add the flour, and cook the
 roux, stirring, 3 minutes. Whisk in the reduced broth, the cream, and the
 Sherry, bring the sauce to a boil, whisking, and simmer it for 5 minutes.
 Season the sauce with the nutmeg and salt and pepper. Stir half the sauce
 into the mushrooms with the spaghetti and transfer the mixture to a
 well-buttered 2 1/2-quart baking dish, making a well in the center. Add the
 reserved chicken to the remaining sauce, combine the mixture well, and
 transfer it to the center of the spaghetti mixture. Sprinkle the mixture
 with the Parmesan and bake it in the middle of a preheated 350 deg. F. oven
 for 25 to 30 minutes, or until it is pale golden.
 Busted By: Barbra <barbra@theofice.net>
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