In a large saucepan, melt the butter/margarine. Remove from the heat. Stir in the flour, salt, nutmeg, and cayenne until smooth. Gradually stir in the milk and chicken stock. Bring to a boil, stirring constantly. Boil gently for two minutes, stirring constantly or until slightly thickened.

In a small bowl, beat the egg yolks with cream until combined. Gently beat about one cup of the hot mixture into the cream mixture.

Return the mixture to saucepan, cook over low heat, stirring constantly until the sauce is hot, but do not let it boil. Remove from heat. Add

the sherry. Cook spaghetti according to package directions. Drain. Return the spaghetti to kettle. Add two cups of the sauce and toss until well-blended. Set aside another two cups of the sauce and refrigerate, covered. To remaining the sauce, add diced chicken and mushrooms.

Place the cooked spaghetti in a 9- by 13-inch pan, arranging it around the edges. Spoon the chicken mushroom mixture into center. Sprinkle the cheese over the spaghetti. Cover with aluminum foil and refrigerate if not cooking immediately.

Preheat oven to 350 degrees F.

Bake covered for 45 minutes, or until piping hot. Just before serving, reheat reserved sauce and spoon over spaghetti in baking dish.

Recipe: The Cookery in Fish Creek, Wisc