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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
See directions below.
Directions:
Directions:
Cook 2 chickens about 2 lbs. apiece, until tender. Cool & cut meat into thin strips.
Cook down skin & bones & broth to 2 c.
Slice thin 1/2 lb. of mushrooms & brown slightly in 3 tbsps. of butter.
Cook 1/2 lb. spaghetti until just tender.
Melt 3 tbsp.. butter & blend in 2 tbsp. flour.
Stir in 2 c. broth, add 1 c. heavy cream (from the top of the bottle) & 3 tbsp. sherry.
Add salt, pepper & a little nutmeg, cook on low flame 10 min.
Mix 1/2 sauce with spaghetti & mushrooms and pour into buttered baking dish.
To other 1/2 add chicken & 1/2 c. sliced truffles.
Make a hole in center of spaghetti & pour in chicken.
Sprinkle with 1/2 c. grated Parmesan cheese and bake in moderate oven, 350º, until lightly browned and bubbly around the edges.
Personal Notes:
Personal Notes:
T and Gramps had a beautiful herd of Jersey cows on their farm in Wadsworth, Illinois that produced milk with the highest butterfat content in the state! When T needed heavy cream from the top of the bottle, she spooned it out like ice cream.
They also raised chickens in a classic round coop, for eggs and meat. It would be difficult today to find a 2 lb. chicken unless you raised it yourself.

 

 

 

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