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Chicken Tetrazzine with Spaghettini En Casserole
1/4 lb Butter
1 c Flour
1 qt Chicken stock
2 Egg yolks
1/4 c Pimento; chopped
1/4 c Mushrooms; sliced
Salt and pepper
4 lb Chicken; boil; debone, cut in strips
1 c Boiled ham; cut in strips
1/2 lb Spaghettini; cook al dente
Melt butter and add flour and cook. Stir slowly until well blended without
lumps. Make sure flour is cooked. Add stock, mix well then add yolks and
stir. Add chicken, ham, mushrooms and pimentos, stirring to mix all
ingredients. Fold in spaghettini. Place in casserole dish, sprinkle with
grated cheeses. Bake until cheese is melted golden brown.
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