Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Chicken, cut in pieces
1/2 lb Mushrooms, thinly sliced
5 tb Unsalted butter
1/2 lb Spaghetti
2 tb Flour
1 c Heavy cream
3 tb Medium dry sherry
Nutmeg to taste
1/2 c Parmesan cheese, grated

In a kettle, combine the chicken with enough salted water to cover it
by 2 inches. Bring water to a boil, and simmer the chicken for 20
minutes or until it is tender. Let chicken cool in the broth,
separate the meat from the skin and bones, returning the skin and
bones to the broth. Cut the meat into strips and reserve. Simmer the
broth until it is reduced by half, strain through a fine sieve,
discarding the solids. Skim off fat. Boil the stock until it is
reduced to about 2 cups.

Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter
over mod-low heat, stirring, until they are softened. In a kettle of
boiling salted water, cook spaghetti until it is al dente. Drain it
well. In a saucepan melt remaining butter over mod-low heat. Add
flour and cook the roux, stirring, for 3 minutes. Whisk in the
reserved broth, cream and Sherry. Bring the sauce to a boil,
whisking, and simmer it for 5 minutes. Season with nutmeg and salt
and pepper to taste.

Stir half into the mushrooms with the spaghetti and transfer it to a
well-buttered 2-1/2-qt. baking dish, making a well in the center. Add
the chicken meat to the remaining sauce, combine well. Spoon this
into the center of the spaghetti and sprinkle with Parmesan cheese.
Bake in the middle of a preheated 350f oven for 25-30 minutes or
until pale golden in color. Serve immediately.

A 1955 Gourmet Mag. favorite.

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