1 lg chicken

2 tbs butter

1 tbs flour

1 pint milk (may use half stock)

3 egg yolks

1 can whole mushrooms OR 1 lb fresh, sauteed

parsley, chopped

salt, cayenne pepper, nutmeg, to taste

3 oz sherry (can use up to 4 oz)

butter

bread crumbs

Stew chicken and cut meat into pieces.

Make sauce of butter, flour and milk.

Remove from heat and add yolks separately, beating constantly.

Let sauce cool.

Add chicken, mushrooms, parsley, seasoning and sherry.

Mix well and place in a long shallow baking dish.

Dot with butter.

Top with bread crumbs and bake until heated and crumbs are brown.

8 servings