Irene Dunne's Paprika Chicken
Disjoint two and a half pounds of spring chicken, removing all bones from breast except the wing tip, and also the second joint bone. Season with salt and paprika. Roll in flour. Heat one cup of clarified butter in saute pan. Place pieces of chicken in pan. Cook until lightly colored on one side. Turn over and repeat. When done, remove chicken and put in pan one half cup flour. Cook, but do not brown. To this add two cups chicken broth and two cups cream. Cook ten minutes. Strain through muslin. In the center of a dish, put two quarts of noodles polonaise (prepared by cooking noodles, sauteing them in butter with white fresh breadcrumbs and chopped hard-boiled eggs). Dress chicken, after it has been put in strained sauce for five minutes, around and on top of noodles. Serve in sauce boat with sauce.
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