Chicken Tetrazzini - cooking recipe

Ingredients

6 to 8 large mushrooms
4 Tbsp. butter
1/2 c. good sherry
2 Tbsp. flour
2 c. hot milk
salt and pepper to taste
sprinkling of nutmeg
1 c. thick cream
2 egg yolks
5 c. diced cooked chicken
1 (9 oz.) pkg. thin spaghetti
1 c. grated Parmesan cheese

Preparation

Saute mushrooms in 2 tablespoons butter.
Add sherry; cook for a few minutes.
Make a cream sauce of 2 tablespoons butter and 2 tablespoons flour.
Rub these together and add hot milk.
Cook in a double boiler, stirring constantly, until smooth and of a good body, about 20 minutes.
Season with salt and pepper and nutmeg. Beat the yolks of the eggs into the cream; add to the sauce. Continue to stir.
After 5 minutes, add chicken.
Season to taste. Add mushrooms.