Salmon Tetrazzini

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1 (1 lb.) can salmon
1/4 c. dry sherry
1/2 c. butter or margarine
1/2 c. light cream
1/2 c. flour
1/2 lb. mushrooms, sliced
2 c. hot chicken broth
1/2 lb. spaghetti, cooked
1/2 tsp. salt
2 Tbsp. butter or marg.
1/8 tsp. pepper
1/8 tsp. nutmeg
1/2 c. grated Parmesan cheese
1/2 c. bread or corn flake crumbs

Make cream sauce first. Melt 1/2 cup butter, blend in flour and gradually add broth, stirring until the sauce is smooth and velvety. Season with salt and pepper, nutmeg and sherry. Drain salmon and stir its liquid into the sauce. Let it simmer eight-10 minutes, stirring occasionally. Add cream and keep warm. Saute mushrooms lightly in two tablespoons. butter and add to sauce. Stir half the sauce into cooked spaghetti and spread on large flat casserole or deep oversize pie plate. Flake salmon coarsely and mix with rest of sauce. Carefully pour over the spaghetti. Sprinkle the top with the cheese and crumbs mixed and bake 15-20 minutes in a 350° oven until well browned. If everything is hot when you put the casserole together you can merely brown the top well under the broiler. Serves four.