|Stewing chicken||5 Pound, cut into serving pieces|
|Onion||1 , studded with 2 cloves|
|Cloves||2 (For Studding Onion)|
|Celery stalks with leaves||2|
|Water||3 Cup (48 tbs)|
|Chicken fat/Butter||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Tabasco sauce||1 Teaspoon|
|Mushrooms||1⁄2 Pound, sliced|
|Egg yolk||1 , lightly beaten|
|Dry sherry||1 Tablespoon|
|Light cream||3 Tablespoon|
|Spaghetti||8 Ounce (1 Package)|
|Grated parmesan cheese||2 Tablespoon|
1. In a heavy kettle place the chicken, onion, celery, one tablespoon salt, bay leaf, carrot and three cups water. Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, three to four hours. Remove the chicken from the broth and let cool. Remove the meat from the bones, discarding skin and bones.
2. Skim the fat from the top of the broth and place four tablespoons of the fat (or an equal amount of butter) in a saucepan. Add the flour and salt to taste, stirring with a wire whisk until blended. Meanwhile, bring two cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with Tabasco sauce.
3. In a skillet heat three tablespoons of the remaining fat or butter, add the mushrooms and cook until brown.
4. To the sauce add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms. Cook, stirring, until heated through. Do not let boil.
5. Cook the spaghetti according to package directions. Place alternate layers of spaghetti and sauce in a buttered casserole, sprinkle with grated Parmesan cheese and dot with the butter. Brown quickly in a preheated broiler and serve with toasted almonds, if desired.