Chicken Tetrazzini V Recipe

Place chicken, onion, celery, bay leaf, carrot and salt in water to cover.

Bring to a boil, reduce heat and simmer, covered, until the chicken is tender. This will take longer if you've been able to find an old stewing hen instead of a young frying hen. Remove chicken from broth and let cool.

Remove meat from the bones and discard bones and skin.

Skim 4 Tbsp fat from the broth (or use an equal amount of butter, canola or light olive oil, one without much of the taste of olives) and heat in a saucepan. Add flour and salt to taste, stirring with a whisk until blended. Bring 2 cup of the chicken broth to a boil and add to the flour, stirring vigoursly until thickened and smooth. Season to taste with a bit of Tabasco (I like Cholula also).

Saute mushrooms in another saucepan in more of the fat.

To the sauce add the beaten egg yolk, sherry and cream, chicken and mushrooms. Cook until heated through; do not let it boil.

Cook pasta according to package directions (I prefer noodles). Layer pasta and completed sauce in a buttered casserole, sprinkle with grated parmesan.

Brown quickly in a pre-heated broiler. Serve.