7 oz. spaghetti, broken in 2-inch pieces and boiled
1/4 c. butter
1/4 c. flour
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. nutmeg
2 c. chicken or turkey broth or 1 (14 1/2 oz.) can chicken broth
1 c. milk
3 tbsp. sherry flavoring
2 c. cooked turkey, cut in sm. pieces
1/2 c. cooked cubed ham
1/4 c. chopped green pepper sauteed or 4 oz. can pimiento, cut up
1 c. ripe olives, cut in large pieces or 1/2 lb. mushrooms, sliced and sauteed in butter 5 minutes
1 egg yolk
1/2 c. grated Parmesan cheese or 1/2 c. slivered toasted almonds

Heat oven to 350 degrees (moderate). Melt butter over low heat in heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in brown and milk.

Bring to boil; boil 1 minute, stirring constantly. Blend in sherry flavoring. Add sauce to cooked spaghetti. Add turkey, ham, green pepper, olives and egg yolk to spaghetti. Pour into 2-quart baking dish. Sprinkle with cheese or almonds. Bake uncovered 25-30 minutes. Let stand for 10 minutes before serving. Yield: 6-8 servings.