Ala King? Tetrazzini?
"Janet" > wrote in message
...
> W. Baker wrote:
>> Julie Bove > wrote:
>>> Does anyone know the difference between these things? They seem
>>> pretty similar. Wikipedia says Tetrazzini has parmesan cheese,
>>> mushrooms and almonds in it. Which I thought sounded weird. And in
>>> looking it up I didn't see any recipes that contained almonds. I'm
>>> thinking this is wrong. Some recipes have some sort of cheese but
>>> others do not. Some use a cream of something or other soup but
>>> others use a white sauce. I am thinking now that what I really had
>>> at school that I liked was Tetrazzini. I don't think I have ever
>>> had anything ala King except for something nasty I once made in CA.
>>> It came from a can. And nobody liked it.
>>
>> Cream soups are actually shortcuts offor a cream or white sauce, so
>> recipes will vary. IIFC we had what they called turkey tetrazzini at
>> college. It was a creamsauce bsed dish with turkey(rather than th
>> eusual chicken) mushrooms adn other stuff served on spachetti with
>> cheese(grated). I never had it anywere else.
>>
>> I guess you could consider it the Italian verson of creamed chicken or
>> A-L-King.
>>
>> Wendy
>
> Tetrazinni was named for the famous opera singer. The "original" recipe,
> in the New York Time Cookbook, includes a whole stewed chicken, simmered
> with the usual court bouillon staples, and a veloute sauce made from the
> poaching liquid, enriched with sherry, cream, egg yolk, and sauteed
> mushrooms. This is layered in a buttered casserole with spaghetti,
> sprinkled with parmesan, dotted with butter, and browned under a preheated
> broiler. Toasted almonds are optional.
>
> As Craig Claiborne notes, Luisa Tetrazzini was Italian, but the dish is
> definitely American. <G>
>
> "A La King" dishes are traditionally some kind of protein in bite-sized
> pieces mixed with a white sauce or veloute that includes chopped pimiento.
> It is usually served over rice or noodles.
Thanks!
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