Chicken Tetrazzini

1 3-4 lb. stewing chicken, cut up
1/4 cup chicken fat
2 T. flour
1/2 tsp. salt
cayenne pepper
chicken broth
1/2 lb. sliced mushrooms
1 egg yolk, slightly beaten
3 T. light cream
1 cup fine noodles
2 T. grated Parm. cheese
1 tsp. oleo

Skim 1/4 c. chicken fat from both.  In double boiler, melt 2 T. chicken fat; stir in flour, salt, cayenne, 1 c. chicken broth; cook, stirring until thickened.  Saute mushrooms in 2 T. chicken fat 5 min.  Into sauce, slowly stir combined egg yolk & cream.  Add chicken, mushrooms; heat.  Meanwhile cook noodles in remaining broth (add water, if necessary) 10 min; drain.  Arrange noodles in shallow baking pan; pour on chicken mixture; sprinkle with Parm. cheese, dot with butter; brown under broiler.

4-5 servings.