1 Chicken, cut into serving
-pieces Salt and pepper to taste Shortening 1 c White sauce, made according
-to your favorite recipe 2 Egg yolks, well beaten
1 8-ounce package noodles
1/4 c Grated mild cheese
1 ts Meat extract
1/2 pt Sweet cream
Watercress Just from the ingredients I would never have guessed this to be a Mexican recipe. We thank Angela de Leon Perez for this delightful chicken in cream sauce. Disjoint the chicken, season with salt and pepper, and saute in shortening until golden brown and almost done. Turn once or twice to brown evenly. When almost done, remove chicken from bones and cut into chunks. Prepare a rich white sauce according to your favorite recipe and add to it 2 well-beaten egg yolks. Cook noodles according to directions on package and add white sauce, salt, pepper, grated cheese, and meat extract, and pour into a buttered ring mold. Heat in a 350F oven over a pan of hot water for about 1/2 hour or until mold is firm. Place chicken pieces in cream and heat, but do not allow the cream to boil. Unmold the noodles and fill with creamed chicken in the center. Garnish with watercress. Makes 4 or 5 servings. From “The Art of Mexican Cooking” by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965. Posted by Stephen Ceideberg; March 9 1993.