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McQueen Family Cookbooks item 1
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Chicken Tetrazzini Winifred Freeman 1 8 oz pkg. medium noodles 2 cups diced chicken or turkey 6 tablespoon butter 6 tablespoon flour 1 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon celery salt 2 cups chicken stock 1 cup heavy cream (scalded) 1/8 teaspoon sherry flavoring 6 oz. can broiled mushrooms 1/3 cup toasted almonds 3 tablespoon parsley (minced) 1/2 cup Parmesan cheese Cook noodles until tender Drain. Melt butter add flour and blend. Add seasoning & stock. Cook over low heat until thick stirring constantly. Remove from heat. Stir in sherry cream, mushrooms, almonds, and parsley. Alternate layers of noodles, chicken and mushrooms sauce in a greased casserole. Top with cheese Bake uncovered in a moderate oven 350° for 45 mins. Serves 8.
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Chicken Tetrazzini Winifred Freeman 1 8 oz pkg. medium noodles 2 cups diced chicken or turkey 6 tablespoon butter 6 tablespoon flour 1 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon celery salt 2 cups chicken stock 1 cup heavy cream (scalded) 1/8 teaspoon sherry flavoring 6 oz. can broiled mushrooms 1/3 cup toasted almonds 3 tablespoon parsley (minced) 1/2 cup Parmesan cheese Cook noodles until tender Drain. Melt butter add flour and blend. Add seasoning & stock. Cook over low heat until thick stirring constantly. Remove from heat. Stir in sherry cream, mushrooms, almonds, and parsley. Alternate layers of noodles, chicken and mushrooms sauce in a greased casserole. Top with cheese Bake uncovered in a moderate oven 350° for 45 mins. Serves 8.
Szathmary Culinary Manuscripts and Cookbooks
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