Chicken Tetrazzini

• 1 broiler-fryer
• 1 medium, sliced onion
• 1 qt. water
• 3 Tbsp. all-purpose flour
• 1/2 lb. sliced mushrooms
• 1 pkg. thin spaghetti
• 1 Tbsp. butter
• 2 chopped celery stalks
• 1 1/2 tsp. salt
• 2 beaten egg yolks
• 1/2 c. whipping cream
• 1/2 tsp. salt
• 3 Tbsp. grated Parmesan cheese

1. Combine chicken, celery, onion, salt and water in large pot. Bring to a boil and simmer 1 hour or until chicken is tender. Remove from broth; cool, debone and chop meat.
2. Set aside.
3. Strain broth and discard vegetables.
4. Refrigerate broth until fat rises to top; skim off.
5. Reserve remaining broth.
6. Melt 3 tablespoons of fat in heavy saucepan over low heat.
7. Add flour; stir until smooth.
8. Cook 1 minute; stir constantly and gradually add 1 1/2 cups of broth.
9. Cook until thickened.
10. Combine yolks and cream; stir well.
11. Gradually stir about 1/4 of the broth mixture into egg mixture.
12. Stir into remaining hot mixture.
13. Cook over medium heat, stirring constantly, until mixture is smooth and thickened.
14. Saute mushrooms 2 minutes and add mushrooms, salt and chicken to cream sauce; stir well.

broilerfryer, onion, water, flour, mushrooms, thin spaghetti, butter, celery stalks, salt, egg yolks, whipping cream, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593298 (may not work)