Bullock's Tea Room/ Crab Tetrazzini

Name: Bullock's Tea Room/ Crab Tetrazzini
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 4 ounces spaghetti; 1/4 cup hot whipping cream; 3 egg yolks, lightly beaten; 2 tablespoons butter; 2 tablespoons grated parmesan cheese; 1/2 teaspoon lemon juice; 3/4 lb crabmeat; 2 large mushrooms, sliced; 2 1/2 teaspoons chopped black olives; 3/4 teaspoon finely chopped parsley; 1 1/2 teaspoons sherry wine; 1/2 teaspoon onion juice (or onion salt); parmesan cheese, for topping; paprika (for garnish); 1/4 cup butter; 1/4 cup flour; 1 1/2 cups well-seasoned chicken stock; 1 cup milk; salt; white pepper

Submitted by lynnski LA

"Another nostalgia recipe, this dish was popular at Bullock's Westwood Village, a store that opened in 1932 as a suburban store; but is now surrounded by high rise buildings. It had been my favorite store because it was close by. I can remember happy times shopping with friends, then having lunch in the tea room while watching the fashion show. Recipe submitted to the Los Angeles Times by Louise De Vries, food and beverage director at the department store's Tea Room."

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Ready In:: 1hr 5mins
Ingredients:: 20
Serves:: 6

ingredients

4 ounces spaghetti
¹⁄₄ cup hot whipping cream
3 egg yolks, lightly beaten
2 tablespoons butter
2 tablespoons grated parmesan cheese
¹⁄₂ teaspoon lemon juice
³⁄₄ lb crabmeat
2 large mushrooms, sliced
2 ¹⁄₂ teaspoons chopped black olives
³⁄₄ teaspoon finely chopped parsley
1 ¹⁄₂ teaspoons sherry wine
¹⁄₂ teaspoon onion juice (or onion salt)
parmesan cheese, for topping
paprika (for garnish)
BECHAMEL SAUCE
¹⁄₄ cup butter
¹⁄₄ cup flour
1 ¹⁄₂ cups well-seasoned chicken stock
1 cup milk
salt
white pepper

directions

Start heating the oven to 350 degrees.
To make the bechamel sauce, melt butter, stir in flour and cook stirring for 1 minute.
Gradually stir in the chicken stock until smooth.
Add milk and cook and stir until thickened.
Season to taste with salt and white pepper.
Makes 2 cups.
To make the TETRAZZINI, cook spaghetti according to package directions.
Drain and keep warm.
Gradually beat hot cream into egg yolks, then gradually add hot Bechamel Sauce, beating well.
Turn into saucepan, cook stirring until boiling.
Add butter and 2 tablespoons cheese.
Combine lemon juice with crab.
Add mushroom, olives, parsley, Sherry and onion juice and season to taste with salt.
Add crab mixture to bechamel and combine.
Place spaghetti in generously buttered 2-quart baking dish.
Add crab mixture, making sure spaghetti is completely covered.
Sprinkle generously with Parmesan cheese.
Dust with paprika to taste.
Bake at 350 F, until bubbly and heated through, about 20 minutes.
Serve with Bullocks Orange Rolls, posted seprately.

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RECIPE SUBMITTED BY

lynnski LA

Los Angeles, CA

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.

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