EMINCE’ OF CHICKEN TETRAZZINI AU GRATIN

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This is from the Vincent Price Cookbook, obtained from Sardi’s in New York. You will have to watch your cholesterol for about a month after having this, but is so worth it!

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Ingredients

  • SUPREME SAUCE:
  • 1/4 Cup butter
  • 1 Cup sliced mushrooms
  • 3 Cups diced cooked chicken (white meat only)
  • 1/4 Cup sherry
  • 1 Cup Supreme Sauce (recipe follows)
  • 1/2 Cup heavy cream
  • 1/2 to 1 Tsp. salt
  • 1/8 Tsp. white pepper
  • 3 Cups cooked spaghetti
  • 3/4 Cup blender Hollandaise (recipe follows)
  • 1/4 Cup Grated Parmesan cheese
  • 4 Tbs. Butter
  • 6 Tbs. Flour
  • 1/2 Tsp. Salt
  • 1/4 Tsp. White Pepper
  • 1/2 Cup Heavy Cream
  • 2 Cups Hot Chicken Stock
  • 1/4 Cup Heavy Cream

Preparation

Step 1

In heavy skillet melt butter and sauté mushrooms for about 5 minutes. Add cooked chicken and stir to distribute. Add sherry, stir and cook 5 minutes. Add supreme sauce, still well and add heavy cream. Simmer slowly for 5 minutes, stirring occasionally so sauce does not scorch. Taste for season and add salt (if necessary) and white pepper.

In an 8 cup buttered casserole, add cooked spaghetti. Pour hot chicken and sauce over spaghetti and top with ¾ cup hollandaise. Sprinkle with Parmesan cheese. Brown lightly under broiler.

SUPREME SAUCE:
In blender, add butter, flour, salt, pepper, ½ cup heavy cream and hot chicken stock. Cover container and turn motor on low speed. When blades have reached full momentum, switch motor to high and blend for 30 seconds.

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