|
Ingredients
|
For 4
|
For 100
|
|
Stewing chicken
|
500gms
|
12.5kg
|
|
Butter
|
40gms
|
1 kg
|
|
Refined flour
|
25gms
|
6880gms
|
|
Chicken broth
|
200ml
|
5 litre
|
|
Milk
|
100 – 150 ml
|
2.5 – 3.75 litre
|
|
Salt
|
to taste
|
100gms
|
|
White pepper
|
a pinch
|
1 tsp
|
|
Nutmeg
|
a pinch
|
½ tsp
|
|
Mushrooms (cooked)
|
30gms
|
680gms
|
|
Noodles
|
40gms
|
1 kg
|
|
Bread
|
40gms
|
1 kg
|
|
Butter (melted)
|
10gms
|
225gms
|
Wash chicken, place in large kettle and cover with cold
water. Simmer chicken until tender. Cool, remove chicken and reserve broth. Cut
chicken into 1.25 – 1.75 cm (½“ to ¾ “) pieces. Melt butter, add flour and
blend well. Gradually and milk and chicken broth, stirring constantly with a
wire whip. Add salt, pepper and nutmeg. Cook until sauce is of medium thickness
and flour is thoroughly cooked. Add chicken and mushrooms to sauce, and bring
mixture to a simmering point. In the meantime, cook noodles in boiling salted
water until almost tender. Drain. Stir cooked noodles into chicken mixture.
Toss bread cubes in melted butter. Place approximately 160gms (5 oz.) chicken
noodle mixture in each individual greased casserole. Top with buttered bread
cubes. Bake in a 175oC (350oF) oven until sauce is bubbly
and bread cubes are golden brown (about 25minutes).
