Julie Bove > wrote:

: "W. Baker" > wrote in message
: ...
: > 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.

: Italian? I thought Tetrazzini was American?
The opera singer after whol=m the dish was named was Italian and the
recipe mker used Parmesgian cheese, which also was, at that time only used
in Italian dishes, so the dish was created by and american chef in whata
may well have been regarded as "Italian " style after a famous italian
soprano.

By the way, spaghetti and meatballs is actually an American dish. They do
not make or serve it in Italy. It was probably developed by Italian
American cooks adaptng their cuisine to American tastes ad
ingredients(like lots more meat than poor Italian peasants would have been
eating.

Wendy