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1
Preheat the oven to 425 degrees.
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2
When the chicken is cool enough to handle, drain it.
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3
Pull meat from the bones.
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4
Discard skin and bones.
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5
Cut or pull the meat into bite-size pieces.
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6
There should be about three cups.
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7
Combine the tomatoes, one tablespoon of the butter, salt and pepper in a heavy metal saucepan (a five-cup capacity or less).
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8
Bring to a boil and let cook five minutes.
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9
In a separate heavy metal saucepan (a five-cup capacity or less), heat three tablespoons of butter and stir in the flour, using a wire whisk.
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10
When blended, add the broth, stirring rapidly with the whisk until thickened and smooth.
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11
Let cook, stirring often all around the bottom, about 10 minutes.
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12
This sauce is known as a veloute.
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13
Meanwhile, bring two quarts of water to a boil in a six-quart stainless-steel heavy-bottom saucepan with handle.
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14
Add salt to taste and the noodles.
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15
Cook five minutes and drain.
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16
Return noodles to the saucepan and add one tablespoon of butter.
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17
Toss.
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18
Heat one tablespoon of butter in a heavy 10-inch metal skillet and add chicken.
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19
Add one cup of the veloute and half the cream.
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20
Add nutmeg and blend.
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21
Rub the bottom and sides of a rectangular heatproof baking dish (measuring about 8 1/2 by 13 by 2 inches) with the remaining tablespoon of butter.
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22
Pour in the noodles and smooth them over with a rubber or plastic spatula.
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23
Spoon the tomato sauce over all and smooth it over with the spatula.
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24
Pour chi ken in cream sauce over all and smooth with the spatula.
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25
To the remaining veloute add the remaining half cup of cream and the egg yolk.
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26
Bring to a boil, stirring rapidly with the whisk.
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27
Pour this sauce over the layered chicken mixture.
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28
Sprinkle with cheese and place in the oven.
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29
Bake 15 minutes.
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30
If you wish a deeper glaze on top, run the dish under a preheated broiler for a minute or two.
