Chicken Tetrazzini - cooking recipe

Ingredients

1 large chicken
2 celery stalks
1 chopped onion
1 carrot
rosemary, dried or fresh
salt to taste
3 Tbsp. flour
3 Tbsp. fat from chicken broth
2 egg yolks
1/2 c. cream or half and half
1/2 lb. sliced mushrooms
12 oz. thin spaghetti
3 Tbsp. Parmesan cheese
1 Tbsp. butter or margarine

Preparation

Simmer chicken on a rack with 6 cups boiling water for 2 to 4 hours, with the celery, carrot, onion and rosemary and salt.
Cool chicken; bone and skin meat, cut into big cubes.
Strain the broth and refrigerate.
Next day, skim 3 tablespoons fat from broth into double boiler.
Mix in flour.
Add 1 1/2 cups broth.
Cook until thickened and slowly stir in the egg yolks, mixed with the cream. Cook, stirring, until thickened.
Saute the mushrooms in the additional chicken fat for about 4 minutes.
Add the mushrooms to the sauce in the double boiler.
Add the cubed meat (about 3 to 4 cups) and reheat in the sauce.
Cook the spaghetti in rest of the chicken broth and water.
Drain.
Put the cooked spaghetti around the edge of a deep casserole dish and fill the center with the sauce.
Sprinkle with Parmesan cheese and dot with butter.
Brown quickly under the broiler.