Chicken With Noodles Pavillon

• 1 ready-to-cook chicken, 3 pounds, poached (see recipe)
• 1 1/2 cups drained, crushed imported tomatoes
• 6 tablespoons butter
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/4 cup flour
• 2 cups rich chicken broth (from kettle in which chicken cooked)
• 18 teaspoon cayenne pepper
• 1/2 pound medium egg noodles
• 1 cup heavy cream
• Freshly grated nutmeg to taste
• 1 egg yolk
• 1/2 cup freshly grated Parmesan cheese

1. Preheat the oven to 425 degrees.
2. When the chicken is cool enough to handle, drain it.
3. Pull meat from the bones.
4. Discard skin and bones.
5. Cut or pull the meat into bite-size pieces.
6. There should be about three cups.
7. Combine the tomatoes, one tablespoon of the butter, salt and pepper in a heavy metal saucepan (a five-cup capacity or less).
8. Bring to a boil and let cook five minutes.
9. In a separate heavy metal saucepan (a five-cup capacity or less), heat three tablespoons of butter and stir in the flour, using a wire whisk.
10. When blended, add the broth, stirring rapidly with the whisk until thickened and smooth.
11. Let cook, stirring often all around the bottom, about 10 minutes.
12. This sauce is known as a veloute.
13. Meanwhile, bring two quarts of water to a boil in a six-quart stainless-steel heavy-bottom saucepan with handle.
14. Add salt to taste and the noodles.
15. Cook five minutes and drain.
16. Return noodles to the saucepan and add one tablespoon of butter.
17. Toss.
18. Heat one tablespoon of butter in a heavy 10-inch metal skillet and add chicken.
19. Add one cup of the veloute and half the cream.
20. Add nutmeg and blend.
21. Rub the bottom and sides of a rectangular heatproof baking dish (measuring about 8 1/2 by 13 by 2 inches) with the remaining tablespoon of butter.
22. Pour in the noodles and smooth them over with a rubber or plastic spatula.
23. Spoon the tomato sauce over all and smooth it over with the spatula.
24. Pour chi ken in cream sauce over all and smooth with the spatula.
25. To the remaining veloute add the remaining half cup of cream and the egg yolk.
26. Bring to a boil, stirring rapidly with the whisk.
27. Pour this sauce over the layered chicken mixture.
28. Sprinkle with cheese and place in the oven.
29. Bake 15 minutes.
30. If you wish a deeper glaze on top, run the dish under a preheated broiler for a minute or two.

ready, tomatoes, butter, salt, freshly ground pepper, flour, chicken broth, cayenne pepper, egg noodles, heavy cream, nutmeg, egg yolk, parmesan cheese

Taken from cooking.nytimes.com/recipes/10276 (may not work)