STREAMING NOW: The Layover

Tetrazzini (Turkey, Chicken, Veal or Lobster)

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“So easy to vary things once one understands sauces!!!!!!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 cup veloute sauce (#451608)
  • 4 slices meat (or more)
  • 4 ounces vermicelli, dry and cooked (you can use spaghetti, I like it thin as possible)
  • 2 tablespoons butter
  • 14 cup mushroom, sliced
  • 1 pinch nutmeg
  • 1 tablespoon sherry wine
  • salt
  • 13 cup parmesan cheese, grated (or Romano)

Directions

  1. Preheat oven to 400F.
  2. Have your meat, vermicelli and sauce at the ready.
  3. Melt butter and add mushrooms. Cook 5 minutes and season with nutmeg, sherry and salt.
  4. Put vermicelli in a shallow baking dish. Pour half the sauce over it.
  5. Arrange the mushrooms and meat on top. Cover the the rest of the sauce and sprinkle with the cheese.
  6. Bake until well heated and browned.

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