In this blog you get to meet Blizzard!!!
He is my beautiful Samoyed. He loves my
This is one of those recipes that have
very few ingredients but come together
to make something more than the sum
of their parts.
This recipe comes from the Gourmet Cookbook Volume I.
Take two young chickens about 3 pounds each. Quarter them.
Put them in a large kettle and cover with boiling water.
Simmer them gently until the meat is tender. After
the chickens have begun to simmer, salt the water
a little. let the chickens cool in the broth and then
cut the meat into fine strips. Return the bones
and skn to the broth and bring it to a boil. Lower the heat and simmer
until only two cups remain (I have yet to do this. I find
that I have way more broth than this and it can
be put to good use in other things.)
Slice very thinly 1/2 pound mushrooms. Saute them
in 3 tablespoons butter over low heat until they
are soft and slightly browned.
Cook 1 pound spaghetti until it is tender.
In a saucepan melt 2 tablespoons butter
and blend in 3 tablespoons flour. Stir in gradually
the reserved broth, stirring until it is smooth and thickened.
Stir in 1 cup heavy cream and 3 tablespoons Sherry.
(I use medium Sherry). Add salt, pepper, and nutmet to taste
and cook over low heat 10 minutes. Mix half the sauce
with the mushrooms and the spaghetti and
pour into a generously buttered baking dish. Mix the
remaining sauce with the strips of chicken and
1/2 cup sliced truffles (I have yet to add truffles.)
Make a hole in the center of the spaghetti mixture
and pour into it the chicken mixture. Sprinkle the top
with 1/2 cup grated Parmesan cheese. Bake in moderate
oven (350F) till the cheese is browned. I usually cook
it for a half hour.