This recipe is from The Fairmont Temple Sisterhood Cookbook, Cleveland, Ohio, 1957. It’s sensational and well worth the effort!

Ingredients:

4-5 pound chicken cut in pieces

1 stalk celery

1 onion, chopped

1 teaspoon salt

2 Tablespoons butter

2 Tablespoons flour

2 egg yolks

1/2 cup cream

1/2 pound mushrooms, sauteed

2 Tablespoons chopped parsley

1 Tablespoon lemon juice

Salt and Pepper to taste

Preparation:

Cover chicken with boiling water and add celery. Simmer about *2 hours until tender. Twenty minutes before done, add onions and salt. Remove chicken, onions, and celery from broth. Continue to boil broth until have 2 cups, strain. Cut chicken from bones and leave in large pieces.

Slightly beat yolks and cream, reserving 2 Tablespoons of this mixture for later use. Melt butter, blend in flour and add broth and yolk/cream mixture. Stir constantly and cook for 2 minutes. Season. Add mushrooms, onion and chicken (If you prefer, add frozen peas and carrots instead of mushrooms.) Put in casserole and cover with the following crust.

*Note: Original recipe called for hen which would take longer to cook. Two hours might be too long.

Crust:

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

3 Tablespoons butter

6 Tablespoons milk

Sift dry ingredients together. Cut in butter and gradually add milk, mixing to a soft dough. roll 1/4 inch thick. After covering casserole with crust, slit dough before baking. Brush lightly with reserved yolk/cream mixture. Bake at 450* for 15 minutes, reduce to 350* and bake for 15 minutes longer.