Chicken Tetrazzini
Main
Ingredients
| as needed | velouté |
| as needed | mushrooms, sautéed |
| as needed | turkey or ham, julienned |
| as needed | pimentos |
| a little | sherry |
| as needed | noodles, cooked |
| as needed | tomato |
| as needed | shredded cheese |
Method
- To velouté, add sautéed mushrooms, julienned turkey or ham, pimentos for color and a little sherry.
- Layer from the bottom: sauce, noodles, sauce.
- Top with tomato and shredded cheese.
- Bake at 400°F until golden.
Notes
- The word after "noddles" is circled and hard to read; "cooked" is the best guess.
As written in 1982
Chicken Tetrazinni Velouté .. add sautaed mushies add julien strips of turkey or ham. Add pimentos for colour Add little sherry Layer - bot -> sauce noddles (cooked?) sauce top with tomato shredded cheese Bake 400° till golden