Chicken Tetrazzini

Place chicken in pot with water, salt, parsley, onion and celery and boil until cooked.

Remove chicken from pot.

Remove skin and cut up into 1-inch pieces.

Drain the chicken stock and reserve.

Now melt the butter/margarine and add flour, stirring constantly.

Gradually add 8 cups chicken stock, keep stirring until it begins to thicken.

In the meantime, beat the three egg yolks, add about 1/2 cup of the sauce to the egg yolks.

Mix and slowly pour the yolks back into the thickened sauce.

If the sauce is too bland, add a chicken bouillon or two for taste. Additionally, add the Tabasco sauce (a few shakes) and 1/4 cup sherry (optional).