3 lb. roasting or frying
1 lb. commercial broad egg
1 tsp. salt
1/2 lb. sliced fresh mushrooms
2 Tbsp. melted butter
2 Tbsp. grated Parmesan cheese
several slivers garlic
additional salt, pepper and
sauce for chicken (make this
first; recipe follows)
Steam chicken in 2 cups hot water, about 1 hour or until
tender. Let stand until cool. Remove meat from bone and cut
chicken into thin slices, about 2 inches long. Cook noodles in
gently boiling, unsalted water until crisp-tender, but not
soft. Pour a little cold water into the utensil and drain
noodles thoroughly. Pour noodles into bowl, season with 1
teaspoon salt, melted butter, Parmesan cheese and 1 cup sauce.
Saute mushrooms in 2 tablespoons butter for 5 minutes. Season
with 1/2 teaspoon salt, pepper and slivers of garlic and
continue to cook several minutes. Pour and spread noodle
mixture into flat baking dish (buttered) that measures 10
inches round or oblong like a quiche dish. Over noodles place
sauteed mushrooms, then cover with thinly sliced chicken.
Season with 3/4 teaspoon salt and a little pepper. Pour rest
of sauce over chicken and sprinkle top with about 1/4 cup
grated Parmesan cheese. Bake at 350 degrees for about 30 minutes,
then broil about 5 minutes or until golden brown.
1/4 c. melted butter
1/3 c. sifted all-purpose
2 c. warm coffee cream
1 c. warm chicken stock
1 1/2 tsp. salt
2 Tbsp. Sauterne wine
Blend flour into melted butter; gradually add cream and
chicken stock, stirring constantly. Cook until thick and
smooth, about 5 minutes, adding salt and wine toward end.
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