| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Pasta, Casseroles, Poultry |
6 |
servings |
INGREDIENTS
| 1/4 |
lb |
Butter |
| 1 |
c |
Flour |
| 1 |
qt |
Chicken stock |
| 2 |
|
Egg yolks |
| 1/4 |
c |
Pimento; chopped |
| 1/4 |
c |
Mushrooms; sliced |
|
|
Cheddar; grated |
|
|
Parmesan; grated |
|
|
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 |
INSTRUCTIONS
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. Source: T. Pittari's Restaurant, N.O.LA
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