Turkey Tetrazzini

4	Tbs	butter
3	Tbs	white rice flour
1/2	c	water
1/2	c	milk
1/4	tsp	salt
1.5	c	cooked turkey or chicken, chopped
1/4	c	white wine
1/2	lb	mushrooms, sliced
1/2	lb	rice noodles
4	oz	romano or parmesan cheese
		white pepper
		nutmeg

Melt two tablespoons of the butter in a skillet or sauce pan and toss in the mushrooms and coat with fat. Sautee until they have started to wilt and are translucent in color. Remove the mushrooms from the pan and set aside. Melt the rest of the butter, and add the flour. Stir the roux and let it bubble for about a minute. Add the wine first and stir to make a paste, then add the water and milk and bring to a boil. Mix in the turkey and spices. Let simmer, stirring occaisonally, until thickened. Meanwhile cook the pasta. (I like to use Tai wide noodles.) Fold the cooked noodles into the sauce with half of the cheese. Pour into a greased casserole dish and top with the remaining cheese. Cook in an oven for 15 minutes at 400-450 degrees to brown the top.

11-98, C. Fehrenbach