1 (5-pound) roasting chicken
1/2 pound fresh sliced mushrooms
2 tablespoons butter or margarine
1/2 cup dry sherry

Garlic Cream Sauce
4 tablespoons butter
2 onions, chopped fine
3 tablespoons flour
2 cups no fat chicken broth
2 cloves garlic (minced and crushed)
4 egg yolks
1 cup heavy cream
Cooked noodles for six

Simmer chicken until tender, 1 1/2 to 2 hours. Strain broth; skim off fat. Skin and bone chicken, cut into large pieces.

Saut?mushrooms until just soft in 2 tablespoons butter. Add sherry.

Make sauce: Melt butter. Add onions; cook until soft. Remove from fire; stir in flour. Gradually add the chicken broth; stir over low fire until thickened and smooth. Add garlic and season to taste.

Near dinner time, cook and drain noodles. Reheat and add mushroom mixture. Reheat chicken in sauce, then add egg yolks beaten with heavy cream. Important: First warm the egg yolk mixture with a few spoonfuls of the hot sauce. Stir carefully over low flame. Do not boil.

To serve, line serving platter with mushroom noodles. Top with chicken in garlic cream.

Serves 6.

Next day, mix all together to reheat for serving.