Preparation:
heat the veloute sauce to a simmer in a saucepan, over a medium flame heat the butter in a skillet, over a moderate flame add the mushrooms and saute quickly, without browning add to the sauce combine egg yolks and the cream to make a liason stir in 1/4 cup of the hot veloute sauce-mix well quickly stir the tempered liason into the sauce add the turkey to the sauce and heat to just below a simmer, do not boil stir in sherry season to taste with salt and pepper lightly grease the insides of individual casseroles or ramekins with melted butter place 1/3 cup cooked spaghetti into the bottom of each casserole top with 3/4 cup of the turkey and sauce sprinkle the tops with parmesan cheese pass under the broiler to toast lightly serve hot |
