Recipe - Eggs Tetrazzini (Uove Alla Tetrazzini)

One half cup Celery, minced
2 tablespoon Chopped green pepper or
parsley
1 tablespoon Onion, chopped fine
1 cn (4oz) mushrooms, drained,
chopped
One fourth cup Butter
1 tablespoon Flour
Three fourths cup Milk
One fourth pound Charp Cheddar cheese, minced
One half teaspoon Salt
2 teaspoon Worcestershire sauce
1 tablespoon Sherry
6 Hard cooked eggs, chopped
One half pound Thin spaghetti, cooked
1 Hard cooked egg, cut or sliced up
One fourth cup Parmesan Cheese, grated

source: Wonderful world of Cooking

Cook celery, green pepper, onion, and mushrooms in butter until tender.
Blend in flour. Add milk. Cook stirring, until thickened. Stir in cheese,
salt, Worchestershire, and sherry. Stir until cheese is melted. Add chopped
eggs. Reheat. Serve over spaghetti. Garnish with cut or sliced up egg. Sprinkle with
parmesan cheese serves 4 note: I like this served as a sauce over Spinach
or green beans or grilled or baked fish.
Posted to Recipe Archive 19 Jan 97 by ted by: LeiG@aol.com on Sun, 19 Jan
9.