This delicious gratin is usually prepared with leftover poultry. You can also buy cuts of chicken: a wing and a leg are sufficient. Cook the chicken in a court-bouillon, using plenty of vegetables, to save the stock for a soup. Cut the meat into small strips. Chop the onions and the mushrooms together. Sweat in 1 tablespoon of butter, adding a few drops of lemon juice. When all the water has evaporated, add the cream, season with salt and pepper and a little nutmeg , boil for 3 to 4 minutes. Add the poultry and the cooked noodles, saving one cup of noodles aside. Pour into a gratin dish, cover with the remaining noodles, sprinkle with grated cheese and dot with butter. Bake in a hot oven (410 F) for just about 20 minutes, time enough to reach simmering point and to start coloring.
