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1
In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.
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2
Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.
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3
Remove the chicken from the broth and let cool.
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4
Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
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5
Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
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6
Add the flour and salt to taste, stirring with a wire whisk until blended.
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7
Meanwhile, bring 2 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.
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8
If desired, season with tabasco sauce.
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9
In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
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10
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.
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11
Cook, stirring until heated through.
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12
DO NOT LET BOIL.
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13
Cook the spaghetti according to package directions.
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14
Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
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15
Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
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16
If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves.
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17
You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.
