Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             pounds  cooked chicken
  8               cups  veloute sauce
  12              cups  mushroom
     3/4           cup  unsalted butter
  3                     egg yolk
  2               cups  cream
     1/4           cup  dry sherry
  1           teaspoon  kosher salt
  1           teaspoon  freshly ground white pepper
  2             pounds  spaghetti
     1/2           cup  unsalted butter
  3               cups  parmesan cheese

Preparation:

cut chicken into julienne strips heat the veloute sauce to a simmer in a saucepan, over a medium flame heat the butter in a skillet, over a moderate flame add the mushrooms and saute quickly, without browning add to the sauce combine egg yolks and the cream to make a liason stir in 1/4 cup of the hot veloute sauce-mix well quickly stir the tempered liason back into the sauce add the chicken to the sauce and heat to just below a simmer, without boiling lightly butter the insides of individual casseroles or ramekins place 1/3 cup cooked spaghetti into the bottom of each top with 3/4 cup of the chicken and sauce mixture sprinkle the tops with parmesan cheese pass under the broiler to toast lightly serve hot

Nutritional Information:

482 Calories (kcal); 22g Total Fat; (42% calories from fat); 38g Protein; 30g Carbohydrate; 152mg Cholesterol; 337mg Sodium