Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8               cups  veloute sauce
     3/4           cup  unsalted butter
  12              cups  sliced mushrooms
  3                     egg yolk
  2               cups  cream
     1/4           cup  dry sherry
     1/4      teaspoon  kosher salt
     1/4      teaspoon  freshly ground white pepper
  5             pounds  cooked turkey
  2             pounds  pasta
  2        tablespoons  unsalted butter
  3               cups  parmesan cheese

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

Nutritional Information:

455 Calories (kcal); 20g Total Fat; (40% calories from fat); 37g Protein; 30g Carbohydrate; 136mg Cholesterol; 274mg Sodium