Emincée of Chicken Tetrazzini

Emincée of Chicken Tetrazzini
Recipe type: Main Dish
Serves: 6
From the now-defunct Manhattan restaurant Louis & Armand, which was at 42 E. 52nd, known for their Emincée of Chicken Tetrazzini:
  • Chicken, whole 5-6lbs.
  • 3-4 small onions
  • 1 c. butter
  • 1 pint milk (boiling hot)
  • 2 tbsp. flour
  • 2 tbsp. sherry
  • ½ tsp. salt
  • dash of pepper
  • ¾ lbs. spaghetti
  • 1 egg yolk
  • 3 tbsp. whipped cream
  • parmesan cheese
  1. Steam or boil one 5 to 6 pound fowl in as little water as possible.
  2. Allow it to cool off and remove skin and bones, and cut in large dice.
  3. Brown 3 or 4 small onions, chopped up fine, in 1 cup of butter.
  4. When onions reach a golden brown, add two tablespoonfuls of flour; stir a few seconds; add one pint of boiling hot milk and stir until it reaches a nice thick consistency.
  5. Add 2 tablespoons of sherry, ½ teaspoon of salt, and dash of pepper.
  6. Let simmer for 10 minutes.
  7. Add chicken and let simmer for 6 to 8 minutes.
  8. Boil ¾ pound spaghetti in salted water, strain, and mix with a little butter.
  9. Place spaghetti in deep dishes.
  10. Now add to the chicken one yolk of egg, three tablespoonfuls of whipped cream.
  11. Stir well and put chicken over spaghetti.
  12. Sprinkle with grated Parmesan cheese; place under the broiler for a few seconds, and serve.