Eggs tetrazzini (uove alla tetrazzini)

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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