Chicken Tetrazzini - cooking recipe

Ingredients

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

Preparation

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.
Set aside.
Strain broth and discard vegetables.
Refrigerate broth until fat rises to top; skim off.
Reserve remaining broth.
Melt 3 tablespoons of fat in heavy saucepan over low heat.
Add flour; stir until smooth.
Cook 1 minute; stir constantly and gradually add 1 1/2 cups of broth.
Cook until thickened.
Combine yolks and cream; stir well.
Gradually stir about 1/4 of the broth mixture into egg mixture.
Stir into remaining hot mixture.
Cook over medium heat, stirring constantly, until mixture is smooth and thickened.
Saute mushrooms 2 minutes and add mushrooms, salt and chicken to cream sauce; stir well.