Recipe(tried): Chicken Noel (using cooked chicken with mushrooms, sausage, cream sauce, 1950's)

CHICKEN NOEL

3 tablespoons butter
2 tablespoons flour
2 cups chicken broth
Salt and pepper, to taste
1 cup heavy (whipping) cream
2 tablespoons sherry
3 cups cooked chicken meat
1 pound mushrooms, sliced and sauteed
1 pound sausage, cooked and sliced
Hot cooked rice (for serving)
1/2 cup almonds, blanched and shredded (for garnish)

Make a sauce of butter, flour, chicken broth and salt and pepper to taste.
When smooth, add heavy cream and sherry.

Combine chicken, mushrooms, and sausage in a double boiler; add sauce.
Let simmer for one hour.

Serve on rice. Sprinkle almonds on top.

Serves 6 to 8.
Recipe: Peter Hunt's Cape Cod Cookbook, 1954