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1/2 lb. spaghettini or linguine
Drop the pasta into a gallon of briskly boiling water and cook it until it is al dente, 8-9 minutes. Drain it well through a colander and put it in a mixing bowl. Then quickly stir in 2 tbsp. of melted margarine and season it highly with freshly ground pepper. Put it aside while you fix the rest of the stuff.
Melt 3 tbsp. of margarine in a stainless steel frying pan. When the foam subsides (original recipe called for butter that would foam), toss in the mushrooms. Cook them briefly over high heat, not more than 2 minutes, turning them constantly with a wooden spoon so that they wither without browning. Remove them at once and put them in a little bowl.
Now melt 3 tbsp. of margarine in a sauce pan and stir in, off the heat, the flour. Mix it to a paste and then slowly stir in the stock. Put it back on the heat and stir it briskly with a wire whisk until it is thick and smooth. Then turn down the heat and let it simmer for about 5 minutes to make certain the flour is well cooked.
Put an egg yolk and the creamer in a small bowl. Add a couple of tablespoons of the "cream" sauce (margarine, flour, and stock from the pot) beat it well and then put it in with the rest of the cream sauce. Season it with a little pepper. Add the Madeira and then fold in the sautéed mushrooms and the fowl.
Grease a casserole that is big enough to hold everything. Put in half of the cooked pasta. Cover it with half the fowl mixture, then spread on the rest of the pasta. Spoon on the rest of the fowl mixture.
Melt 3 tbsp. margarine in frying pan. Add the bread crumbs and stir until mixed. Spread this on top of the casserole. Bake it in a preheated 350ºF oven for 45 minutes. When it's ready the sauce begins to bubble and the top will brown.
Poster's Notes:
Posted by Avril Adelman
Nutritional Info Per Serving: N/A
11 tbsp. margarine, divided
Freshly ground pepper
1/2 lb. mushrooms, thinly sliced
4 tbsp. flour
1-1/2 cups turkey or chicken stock (I use bullion cube added to hot water)
1 egg yolk
1/2 cup pareve creamer
2 tbsp. Madeira wine
3 cups cold, cooked turkey or chicken cut into tiny cubes
3/4 cup bread crumbs
If you substitute tuna for the fowl, you can use butter and cream and use 1/2 cup bread crumbs and 1/2 cup parmesan cheese for the topping. Of course, substitute pareve chicken stock or vegetable stock.