eggs tetrazzini (uove alla tetrazzini)
- Categories
- Italy
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Celery, diced |
| 2 tablespoons | Chopped green pepper or parsley |
| 1 tablespoon | Onion, chopped fine |
| 1 can | (4oz) mushrooms, drained, chopped |
| ¼ cup | Butter |
| 1 tablespoon | Flour |
| ¾ cup | Milk |
| ¼ pounds | Charp Cheddar cheese,diced |
| ½ teaspoon | Salt |
| 2 teaspoons | Worcestershire sauce |
| 1 tablespoon | Sherry |
| 6 | Hard cooked eggs, chopped |
| ½ pounds | Thin spaghetti, cooked |
| 1 | Hard cooked egg, sliced |
| ¼ cup | Parmesan Cheese, grated |
source: Wonderful world of Cooking Cook celery, green pepper, onion, and mushrooms in butter until tender.
Blend in flour. Add milk. Cook stirring, until thickened. Stir in cheese, salt, Worchestershire, and sherry. Stir until cheese is melted. Add chopped eggs. Reheat. Serve over spaghetti. Garnish with sliced egg. Sprinkle with parmesan cheese serves 4 note: I like this served as a sauce over Spinach or green beans or grilled or baked fish.
Posted to Recipe Archive - 19 Jan 97 by ted by: LeiG@... on Sun, 19 Jan 9.
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