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Ингредиенты
- 4 lb Chicken pcs
- 1/2 lb Fresh mushrooms
- 6 Tbsp. Butter
- 1/2 lb Spaghetti
- 2 Tbsp. Flour
- 2 c. Chicken broth
- 1 c. Heavy cream
- 3 Tbsp. Sherry
- 1/2 c. Parmesan cheese, grated
Инструкции
- Cut chicken into quarters, cover with boiling water, and simmer gently till meat is tender. After chickens have begun to simmer, salt the water to taste. Let chickens cold in broth and then cut meat into fine strips. Return the bones and skin to broth, heat broth to boiling point, and simmer till 2 c. of broth remain. Strain this and set it aside. Slice peeled fresh mushrooms very thinly, using both caps and stems, and saute/fry in 3 Tbsp. butter over low flame till they are soft and slightly browned. Cook spaghetti in salted water till just tender, drain, and keep it hot.
- In a saucepan heat 3 Tbsp. butter and blend in flour. Stir in gradually the 2 c. chicken broth and continue to stir till it is smooth and thickened. Stir in heavy cream and sherry. Add in salt, pepper, and a little nutmeg to taste and cook it over low flame, stirring, for 10 min. Mix half this sauce with cooked mushrooms and spaghetti and pour it into a generously buttered baking dish. To the other half of the sauce add in the strips of chicken. Make a hole in the center of the spaghetti mix and pour into it the chicken. Sprinkle with Parmesan cheese and brown lightly at 325 F.
