Tetrazzini

Tetrazzini was reported invented by the chef of the Palace Hotel in San Francisco to honor the Italian soprano Luisa Tetrazzini. I find it hard to believe that it wasn't inspired by her performance in the city on Christmas Eve 1910.

The original recipe first appeared in the Boston Cooking School cookbook and was published later in Gourmet, Sunset and other magazines.

The recipe is best enjoyed undoctored by additional vegetables and spices; let the key players of poultry, mushroom, cream, parmesan cheese, and sherry speak for themselves.

Ingredients
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3 TB butter
8 oz fresh mushrooms, sliced
1 TB flour
1 c. chicken stock
salt, to taste
1/4 c. cream
1/4 c. dry sherry
8 oz spaghetti pasta, broken in half and cooked
2 c. turkey or chicken meat, cooked and diced
1/2 c. parmesan cheese, shredded

Preparation
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Melt the butter in a large skillet over medium heat and sweat the mushrooms until soft.
Sprinkle the flour in and cook for a few minutes to remove the raw taste.
Add the chicken stock and cream slowly, stirring constantly until the sauce starts to thicken; add salt to taste.
Remove from the heat, add the sherry, pasta, poultry, half the cheese and stir until mixed.
Turn into a greased baking dish, top with the remaining cheese and bake in a 375 degree F oven for 30 minutes or until browned.

Serves 3 to 4.