4 tbsp. butter
3 tbsp. flour
1 1/2 c. chicken stock
1 1/2 c. table cream
Dash of nutmeg
4 oz. spaghetti or thin noodles
1 egg yolk
2 tbsp. California sherry
4 oz. can mushrooms
2 c. diced chicken or turkey, cooked
12 ripe olives, sliced
1/4 c. grated Parmesan cheese

Make thin sauce with butter, flour, stock and cream. Season with nutmeg and salt. Cook noodles in water, drain. Whisk egg yolk into sauce. Add sherry and mushrooms. Put noodles in shallow baking dish, cover with turkey and olive slices.

Pour sauce over all, sprinkle with Parmesan, place in 400 degree oven until brown and bubbly, about 20 minutes. Serves 4-5.