Turkey Tetrazzini - cooking recipe

Ingredients

3/4 c. butter or margarine
3/4 c. flour
3 tsp. salt
1/8 tsp. nutmeg
4 c. milk
2 c. turkey or chicken stock
4 egg yolks
1 c. milk
1/2 c. dry sherry or wine
1 lb. thin spaghetti
6 c. leftover turkey or chicken, cut in 1 1/2-inch pieces
1/2 lb. mushrooms, sliced
1 Tbsp. butter
2 c. grated Swiss cheese
1/4 c. grated Parmesan cheese

Preparation

Melt 3/4 cup of butter in a large saucepan.
Remove from heat and stir in flour, salt and nutmeg.
Gradually add 4 cups of milk and stock and bring to a boil, stirring constantly.
Boil 2 minutes or until slightly thickened.
In a small bowl, beat egg yolks with remaining milk; pour 2 tablespoons of hot mixture into yolks and then pour yolk mixture into saucepan, beating constantly until sauce is hot.
Do not boil.
Remove from heat and stir in sherry or wine.