| 1 | In a kettle, combine the chicken with enough salted water to cover it by 2 inches. |
| 2 | Bring water to a boil, and simmer the chicken for 20 minutes or until it is tender. |
| 3 | Let chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth. |
| 4 | Cut the meat into strips and reserve. |
| 5 | Simmer the broth until it is reduced by half, strain through a fine sieve, discarding the solids. |
| 6 | Skim off fat. |
| 7 | Boil the stock until it is reduced to about 2 cups. |
| 8 | Meanwhile, in a large saucepan, cook the mushrooms in 2 tbsp butter over mod-low heat, stirring, until they are softened. |
| 9 | In a kettle of boiling salted water, cook spaghetti until it is al dente. |
| 10 | Drain it well. |
| 11 | In a saucepan melt remaining butter over mod-low heat. |
| 12 | Add flour and cook the roux, stirring, for 3 minutes. |
| 13 | Whisk in the reserved broth, cream and sherry. |
| 14 | Bring the sauce to a boil, whisking, and simmer it for 5 minutes. |
| 15 | Season with nutmeg and salt and pepper to taste. |
| 16 | Stir half into the mushrooms with the spaghetti and transfer it to a well-buttered 2-?qt. |
| 17 | Baking dish, making a well in the center. |
| 18 | Add the chicken meat to the remaining sauce, combine well. |
| 19 | Spoon this into the center of the spaghetti and sprinkle with parmesan cheese. |
| 20 | Bake in the middle of a preheated 350f oven for 25-30 minutes or until pale golden in color. |
| 21 | Serve immediately. |
| 22 | A 1955 gourmet mag. favorite. |
