13 c. chicken stock
1/4 c. dry vermouth
1/4 c. butter
1 c. heavy cream
1/2 lb. (4 c.) med. egg noodles
3/4 c. flour
1 1/4 c. water
2 c. diced, cooked chicken
Salt and pepper to taste

Combine 1 cup of stock, vermouth and butter. Bring to a boil and boil rapidly until mixture is reduced to 1/4 cup (syrupy consistency). Stir in cream; set aside.

Meanwhile, heat remaining stock to a boil. Add noodles and cook until tender. Blend flour with water until smooth. Stir into noodles. Stir until mixture boils 1 or 2 minutes. Add cream mixture and chicken. Season with salt and pepper. Makes 15 cups.