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Tuna Tetrazzini

8 ounces spaghetti, broken into 2-inch pieces
1/4 cup butter
1/4 cup flour
salt
1 teaspoon nutmeg
2 cups cannd chicken broth
1 cup light cream
1/4 cup marsala wine (optional)
1/4 cup Parmesan cheese, grated
2 cans tuna, drained and flaked
1/4 cup green pepper, chopped
1/2 pound fresh mushrooms, sliced
1 egg yolk
1/2 cup parsley, chopped

Cook spaghetti according to package directions, drain and put into
buttered bowl. Meanwhile, melt butter over low heat, blend in
flour, salt, nutmeg, and stir constantly until mixture is smooth
and bubbling. Remove from heat, stirn in broth and cream, put back
on heat, and bring to a boil, stirring constantly until thickened.
Stir in wine and cheese. Add sauce to spaghetti. Add tuna, green
pepper, mushrooms, and egg yolk to spaghetti mixture and blend
throroughly. Pour into buttered baking dish and bake uncovered at
350F for approximately 30 minutes. Sprinkle parsley over top before
serving.

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