Chicken Tettrazzini

1 4-5 lb. chicken, a stewing hen, preferably
1 onion studded with 2 cloves
2 stalks celery with leaves
1/2 bay leaf
1 carrot
water to cover
1 tsp salt
chicken fat or butter, canola or light olive oil
Tabasco
1/2 lb. mushrooms, sliced
1 egg yolk, lightly beaten
1 Tbsp dry sherry
3 Tbsp light cream
8 oz. spaghetti or noodles
2 Tbsp grated Parmesan

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.

BruceA aka hermitt4d

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