|Mushrooms||10 , diced|
|Sherry||1⁄2 Cup (8 tbs)|
|Bechamel||2 Cup (32 tbs)|
|Cream||1 Cup (16 tbs)|
|Cooked chicken||4 Pound, diced|
|Hashish||2 Teaspoon, finely grated|
|Cooked rice||2 Cup (32 tbs)|
|Parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs), heated|
Prepare Bechamel: Heat butter.
Add flour and 1/2 teaspoon hashish.
Mix well until smooth and all lumps have disappeared.
Add milk, salt and nutmeg.
Cook 15 to 20 minutes.
Saute mushrooms in butter until lightly brown.
Reduce liquid by one-third.
Mix in Bechamel, cream chicken and remaining hashish.
Simmer slowly 5 minutes.
Thicken with egg yolk.
Salt and pepper to taste.
Spread rice in casserole.
Cover rice with chicken mixture.
Sprinkle with Parmesan.
Brown under broiler.