INGREDIENTS
2 cups
Chicken, cooked
1 lb
Asparagus, thin
1/2 cup
Mushrooms
1/4 cup
Shallot
1
Egg, whole large
2
Egg yolk, large
1 1/4 cups
Chicken broth
1 cup
Flour
1 pinch
Nutmeg
1/2 tsp
Salt
3/4 stick
Butter, unsalted
2 tbsp
Butter, unsalted
5 tbsp
Heavy cream
2 1/2 cups
Whole milk
3 tbsp
Sherry, medium dry
a 3-quart flameproof ceramic or enameled shallow baking dish