1/4 lb. butter
1 c. flour, sifted
1 qt. chicken stock
2 egg yolks
1/4 c. pimento, chopped
1 c. mushrooms (stems & pieces)
1/2 lb. thin spaghetti, broken
1 (4 lb.) chicken (boiled, boned & cut into strips)
1 c. boiled ham (cut into strips)

Melt butter. Add flour and cook, stirring slowly until well blended without lumps. Add chicken stock, bring to boil. Slowly stir a few tablespoons into slightly beaten egg yolks; then blend yolks into sauce. Heat to boiling. Add chicken, ham, mushrooms and pimento, stirring to mix all ingredients. Fold in spaghetti that has been freshly boiled 7 to 8 minutes.

Layer in large casserole dish, spaghetti, then cheese, 1/4 cup Parmesan, 1/2 cup shredded sharp cheese, then spaghetti. Finish with another 1/4 cup Parmesan and 1/2 cup grated sharp cheese. Bake until cheese is melted golden brown (350 degrees).