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Categories:
butter flour salt nutmeg milk turkey egg yolks milk sherry thin spaghetti turkey mushrooms butter Swiss cheese Parmesan cheese
Viewed: 24 - Published at: 7 years agoIngredients
- 3/4 c. butter or margarine
- 3/4 c. flour
- 3 tsp. salt
- 1/8 tsp. nutmeg
- 4 c. milk
- 2 c. turkey or chicken stock
- 4 egg yolks
- 1 c. milk
- 1/2 c. dry sherry or wine
- 1 lb. thin spaghetti
- 6 c. leftover turkey or chicken, cut in 1 1/2-inch pieces
- 1/2 lb. mushrooms, sliced
- 1 Tbsp. butter
- 2 c. grated Swiss cheese
- 1/4 c. grated Parmesan cheese
Method
- Melt 3/4 cup of butter in a large saucepan.
- Remove from heat and stir in flour, salt and nutmeg.
- Gradually add 4 cups of milk and stock and bring to a boil, stirring constantly.
- Boil 2 minutes or until slightly thickened.
- In a small bowl, beat egg yolks with remaining milk; pour 2 tablespoons of hot mixture into yolks and then pour yolk mixture into saucepan, beating constantly until sauce is hot.
- Do not boil.
- Remove from heat and stir in sherry or wine.
