Ingredients
- 13 cups chicken stock
- 1 1/4 cups water
- 2 cups salt and pepper
- 1 cup cream (heavy)
- 1 cup stock
- 3/4 cup flour
- 1/4 cup it should have a syrupy consistency
- 1/4 cup dry vermouth
- 1/4 cup butter
- 1/2 lb egg noodles
- some parsley tarragon
Meanwhile, heat remianing stock to a boil. Add noodles and cook just until tender. Blend flour with water until smooth. Stir into noodles. Stir until mixture boils 1 or 2 minutes. Add cream mixture and chicken. Season with salt and pepper, parsley and tarragon.
