1    Chicken, cut into serving

           -pieces
           Salt and pepper to taste
           Shortening
      1 c  White sauce, made according

           -to your favorite recipe
      2    Egg yolks, well beaten

      1    8-ounce package noodles

    1/4 c  Grated mild cheese

      1 ts Meat extract

    1/2 pt Sweet cream

           Watercress
  Just from the ingredients I would never have guessed this to be a
  Mexican recipe.
  We thank Angela de Leon Perez for this delightful chicken in cream
  sauce. Disjoint the chicken, season with salt and pepper, and saute
  in shortening until golden brown and almost done.  Turn once or twice
  to brown evenly. When almost done, remove chicken from bones and cut
  into chunks.
  Prepare a rich white sauce according to your favorite recipe and add
  to it 2 well-beaten egg yolks.  Cook noodles according to directions
  on package and add white sauce, salt, pepper, grated cheese, and meat
  extract, and pour into a buttered ring mold.  Heat in a 350F oven
  over a pan of hot water for about 1/2 hour or until mold is firm.
  Place chicken pieces in cream and heat, but do not allow the cream to
  boil. Unmold the noodles and fill with creamed chicken in the center.
  Garnish with watercress.
  Makes 4 or 5 servings.
  From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.
  Doubleday and Company, N.Y., 1965.
  Posted by Stephen Ceideberg; March 9 1993.