Ingredients Jump to Instructions ↓

  1. 5 pounds cooked chicken

  2. 8 cups veloute sauce

  3. 12 cups mushroom

  4. 3/4 cup unsalted butter

  5. 3 egg yolk

  6. 2 cups cream

  7. 1/4 cup dry sherry

  8. 1 teaspoon kosher salt

  9. 1 teaspoon freshly ground white pepper

  10. 2 pounds spaghetti

  11. 1/2 cup unsalted butter

  12. 3 cups parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preparation : cut chicken into julienne strips heat the veloute sauce to a simmer in a saucepan, over a medium flame heat the butter in a skillet, over a moderate flame add the mushrooms and saute quickly, without browning add to the sauce combine egg yolks and the cream to make a liason stir in 1/4 cup of the hot veloute sauce-mix well quickly stir the tempered liason back into the sauce add the chicken to the sauce and heat to just below a simmer, without boiling lightly butter the insides of individual casseroles or ramekins place 1/3 cup cooked spaghetti into the bottom of each top with 3/4 cup of the chicken and sauce mixture sprinkle the tops with parmesan cheese pass under the broiler to toast lightly serve hot


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