Bullock's Tea Room/ Crab Tetrazzini

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 4 ounces spaghetti
• 1/4 cup hot whipping cream
• 3 egg yolks, lightly beaten
• 2 tablespoons butter
• 2 tablespoons grated parmesan cheese
• 1/2 teaspoon lemon juice
• 3/4 lb crabmeat
• 2 large mushrooms, sliced
• 2 1/2 teaspoons chopped black olives
• 3/4 teaspoon finely chopped parsley
• 1 1/2 teaspoons sherry wine
• 1/2 teaspoon onion juice (or onion salt)
• parmesan cheese, for topping
• paprika (for garnish)
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cups well-seasoned chicken stock
• 1 cup milk
• salt
• pepper

Recipe

• 1 start heating the oven to 350 degrees.
• 2 to make the bechamel sauce, melt butter, stir in flour and cook stirring for 1 minute.
• 3 gradually stir in the chicken stock until smooth.
• 4 add milk and cook and stir until thickened.
• 5 season to taste with salt and pepper.
• 6 makes 2 cups.
• 7 to make the tetrazzini, cook spaghetti according to package directions.
• 8 drain and keep warm.
• 9 gradually beat hot cream into egg yolks, then gradually add hot bechamel sauce, beating well.
• 10 turn into saucepan, cook stirring until boiling.
• 11 add butter and 2 tablespoons cheese.
• 12 combine lemon juice with crab.
• 13 add mushroom, olives, parsley, sherry and onion juice and season to taste with salt.
• 14 add crab mixture to bechamel and combine.
• 15 place spaghetti in generously buttered 2-quart baking dish.
• 16 add crab mixture, making sure spaghetti is completely covered.
• 17 sprinkle generously with parmesan cheese.
• 18 dust with paprika to taste.
• 19 bake at 350 f, until bubbly and heated through, about 20 minutes.
• 20 serve with bullocks orange rolls, posted seprately.