Recipe(tried): Original Chicken Divan...

Levesia, here is the original recipe from Divan Parisien, where I loved to dine in the late 1940s. A great restaurant, and you actially ate at tables drawn up to small sofas (or divans!)

CHICKEN DIVAN
1 five-pound fowl ( stewing chicken)** see note
water
2 tsp. salt
2 cups medium white sauce
1/4 tsp. nutmeg
1/2 cup hollandaise sauce
1/2 cup heavy cream, whipped
3 Tblsp. sherry
1 tsp. worcestershire sauce
1 large bunch broccoli
1 cup grated parmesan cheese (preferably fresh-grated0

(1) Place whole fowl on a rack in a kettle. Add abour five cups boiling water and salt; bring to a boil, lower heat and simmer until tender (about three hours). Cool in broth, then remove from broth, remove skin and slice the meat.
(2) While fowl is cooking, make white sauce and stir in nutmeg. Make hollandaise. Combine hollandaise, white sauce, worcestershire sauce and sherry, then combine thoroughly with the whipped cream.
(3) Cook broccoli, drain and arrange on deep serving platter, sprinkle lightly with some of the cheese. Arrange sliced chicken on top, pour the sauce over all and sprinkle generously with the remaining cheese.
(4) Broil about 5 inches below hot broiler flame until lightly browned and bubbly.

***Note: this recipe came from a french restaurant kitchen, which assumed you know how to make white sauce AND hollandaise. These recipes can be found in any basic cookbook (like Joy of Cooking) or if you need recipes from these, ISO to me or TKL Cooking Club. This recipe was my claim to fame as a hostess for more than 30 years and I still make it occasionally. I use any larger chicken parts available in the supermarket, as fowl is very seldom found, nowadays, and simmer it much less time -- keep testing to see when it is tender--beginning at 30 minutes.
SERVES FOUR. NOT for dieters!!! Bon appetit!