- 6
Ingredients
- 1 five-pound stewing chicken cut into serving pieces
- 1 onion stuck with two cloves
- 2 stalks celery with leaves
- 1 Tbs salt
- 1/2 bay leaf
- 1 carrot
- 1/4 cup flour
- salt to taste
- Tabasco sauce
- 1/2 lb mushrooms, sliced
- 1 egg yolk, beaten slightly
- 1 Tbs dry sherry
- 3 Tbs light cream
- 1 (8oz) package macaroni
- 2 Tbs grated parmesan cheese
- 1 tsp butter
- toasted almonds
Preparation
Step 1
Place chicken in heavy kettle with next five ingredients and three cups of water. Bring to a boil, lower heat, and simmer for three or four hours, until chicken is fork-tender. Remove chicken from broth and let cool. Take meat from bones. Skim chicken fat from broth. Put four tablespoons fat (or an equal amount of butter) in a saucepan and stir in flour and salt. Meanwhile, bring two cups of the chicken broth to a boil and stirring vigorously with a wire whisk, add to the chicken fat and flour mixture.
Cook, stirring until smooth and thickened. Season with tabasco sauce.
Saute mushrooms in three tablespoons of remaining fat. Mix egg yolk, sherry and cream and stir into sauce. Add chicken and mushrooms and heat to the boiling point, but do not boil. Cook macaroni (or spaghetti) according to directions on package. Place alternate layers of pasta and chicken with sauce in a large shallow buttered casserole, sprinkle with grated Parmesan cheese and dot with butter. Brown quickly under broiler and tos with toasted almonds.