6-7 lbs fresh chicken several celery stalks
2 large sliced onions salt
6-8 TBS chicken fat 6-8 TBS flour
2 cups chicken broth 2 cans B&B mushrooms & liquid
3/4 cup white wine 1 cup cream
1 lb spaghetti grated cheese
Cook chicken with celery, onions, salt, and water to cover. When fully cooked,
remove chicken, cool, bone and cut into cubes. Boil broth down to 2 cups.
Mix flour and chicken fat in large casserole dish. Add chicken broth, liquid from
mushroom cans, white wine, and add cream to make up a total of 4 cups of liquid.
Add chicken cubes and mushrooms. Stir to mix thoroughly.
Cook spaghetti, drain, use about 12 ounces or therabouts. Combine with above.
Refrigerate until ready to serve.
Sprinkle with cheese and dot with butter. Bake covered at 350º for at least 45
minutes. Brown quickly under the broiler (optional).
This is one of Edith's best known dishes because she often served it at dinner
parties. It can be prepared days or weeks in advance, and frozen until the day of
the party. It can be thawed out for 24 hours, then baked as above. It can also be
kept warm once fully heated, and then served at the appropriate time. She
usually served the tetrazzini with a garden salad and a fresh loaf of french bread.
And there was extra grated cheese on the table!
Here is a picture of Edith enjoying her famous tetrazzini in 1997: