1 (5 lb.) whole chicken, boned
3 celery tops
2 carrots, sliced
3 parsley sprigs
2 tsp. salt
1 bay leaf
1 tsp. black pepper
3/4 c. butter
3/4 c. flour
3 tsp. salt
1/8 tsp. nutmeg
Dash cayenne
1 qt. milk
4 egg yolks
1 c. heavy cream
1/2 c. dry sherry
1 pkg. thin spaghetti
2 cans whole mushrooms
2 pkgs. (4 c.) grated sharp cheddar cheese

Cook chicken in 6 quart kettle in 3 cups water or more if needed. Add celery, parsley, carrots, onions, salt, pepper and bay leaf. Boil and reduce to simmer, cover and cook 1 hour. Strain stock, return to kettle, boil uncovered until reduced to 2 cups. In a pan, melt butter, stir in flour, salt, nutmeg and cayenne. Gradually stir in milk and stock. Bring to a boil for 2 minutes. Beat egg yolks with cream, beat in slowly (use low heat). Remove from heat, add sherry. Cook spaghetti according to instructions, drain and rinse. Add 2 cups of sauce to spaghetti and toss in dish. Put remaining sauce on chicken and put on top of spaghetti. Put mushrooms on chicken. Put grated cheese around edge of dish. Bake 1 hour, covered.