Emincée of Chicken Tetrazzini
Recipe type: Main Dish
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
- Steam or boil one 5 to 6 pound fowl in as little water as possible.
- Allow it to cool off and remove skin and bones, and cut in large dice.
- Brown 3 or 4 small onions, chopped up fine, in 1 cup of butter.
- 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.
- Add 2 tablespoons of sherry, ½ teaspoon of salt, and dash of pepper.
- Let simmer for 10 minutes.
- Add chicken and let simmer for 6 to 8 minutes.
- Boil ¾ pound spaghetti in salted water, strain, and mix with a little butter.
- Place spaghetti in deep dishes.
- Now add to the chicken one yolk of egg, three tablespoonfuls of whipped cream.
- Stir well and put chicken over spaghetti.
- Sprinkle with grated Parmesan cheese; place under the broiler for a few seconds, and serve.