Poulet Au Nouille
|Chicken pieces||4 Pound|
|Water||4 Cup (64 tbs)|
|Onion||1 , quartered|
|Carrot||1 , quartered|
|Celery stalk||1 , quartered|
|Leek||1 , quartered|
|Water||6 Cup (96 tbs)|
|Egg noodles||10 Ounce|
|Canned mushrooms||6 Ounce|
|Chicken broth||2 Cup (32 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Place the chicken in a pan with the water, onion, carrot, celery, leek, salt and peppercorns.
Bring to boil over high heat.
Reduce heat and cook, covered, about thirty minutes, or until the chicken is tender.
Drain, reserving the broth, and cool.
Remove the meat from the bones and cut into one-inch cubes.
Strain the broth and reserve.
To prepare the pasta, boil the water, salt and oil.
Add the noodles and cook according to package directions until the noodles are tender.
Drain and rinse under running cold water to stop the cooking process.
In a heavy skillet saute the mushrooms in the butter.
To prepare the sauce, melt the butter in a small saucepan.
Add the flour and saute for two minutes, stirring.
Gradually add the chicken broth, stirring continuously, until thickened and creamy.
Remove from heat and stir in the cream.
Add the egg yolks, salt, pepper and nutmeg, blending well.
To assemble, combine some of the sauce with the noodles.
Transfer the noodles to a 12x18-inch, lightly oiled baking dish.
Sprinkle with some of the grated cheese.
Arrange the chicken over the noodles.
Sprinkle with salt and pepper.
Cover with the mushrooms and the remaining sauce.
Sprinkle with the remaining Parmesan cheese.
Dot with butter.
Bake at 350 degrees for about thirty minutes, or until golden brown.