fresh mushrooms, sliced
grated parmesan cheese
1Cut up chicken and simmer in water to cover.
2Add salt (one half teaspoon), three cut up celery stems and 1/2 medium onion.
3Simmer until tender (about 1 1/2 to 2 hours).
5Remove chicken from bones in large pieces.
6Cut large pieces in 2 x 2 inch pieces.
7This should yield about four cups of meat.
8When stock has cooled, remove fat and measure three cups.
10Sauce - Melt butter and fry celery and onion until transparent (do not overcook).
11Add flour and seasoning and stir until well blended.
12Add stock slowly, stirring constantly.
13Bring to boiling point and boil for 2 minutes while stirring.
15Tetrazzini - Break spaghetti into one inch pieces and cook and drain.
16Meanwhile, saute mushrooms in butter.
17Season sauce with sherry.
18Place spaghetti in shallow baking dish which has been buttered.
19Pour half of sauce over spaghetti.
20Put in a layer of chicken, then mushrooms.
21Pour remaining sauce over top.
23Bake at 400 degrees until brown for 30 to 40 minutes.