"sf" > wrote in message
...
> On Thu, 7 Aug 2014 14:24:20 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Brooklyn1" > wrote in message
>> ...
>> > On Thu, 7 Aug 2014 02:19:25 -0700, "Julie Bove"
>> > > wrote:
>> >
>> >>I would love to make this but since I can't have dairy, it will have to
>> >>be
>> >>an approximation. I have some stuff that I am trying to use up
>> >>including
>> >>whole wheat linguine and boxed mushroom gravy. I will add some onion,
>> >>probably a little celery, a few fresh mushrooms, turkey breast, peas
>> >>and
>> >>some black pepper and parsley. If it seems too dry, I have some boxed
>> >>turkey broth to add.
>> >>
>> >>I hope it is good. I miss stuff like tetrazzini, A La King and chicken
>> >>or
>> >>tuna casserole. Alas I can't have chicken or tuna so it will have to
>> >>be
>> >>turkey. Will probably attempt to do this on top of the stove as I
>> >>don't
>> >>want to fire up the oven. I had to self clean it yet again after last
>> >>night's baking. Not sure what slopped over the sides but it was kind
>> >>of
>> >>buttery and sticky enough that trying to wipe it with a wet paper towel
>> >>didn't do much at all.
>> >
>> > I prepare tetrazzini often and rarely does it contain dairy, just a
>> > basic flour/veg oil/water bechamel (white sauce).
>>
>> White sauce has milk or cream in it. And tetrazzini often has cheese as
>> well.
>
> It sounds like he's making oily paste. A velouté would have stock in
> it, you'd use vegetable stock because you can't eat chicken. I'd just
> forget about making Tetrazzini if I had to make as many changes as you
> have to make because the result is not even close to Tetrazzini.

Well, I don't know what you'd call what I made. But Angela loved it and
that's all that matters. Normally I would have baked this in the oven but
instead I just used my big sauté pan to heat it all through.