You can make the following recipe early in the day up to the point of adding the sour cream. When you add the noodles to the boiling water, heat the Chicken Paprikash, add the sour cream & just heat through. The noodles should be done at the same time as the chicken. Just don't boil the mixture after you've added the sour cream or it may curdle.

CHICKEN PAPRIKASH (serves 4)
2 TBL butter
1/2 cup chopped onion
1 garlic clove, minced
1 1/2 TBL paprika
1 tsp salt
1 tomato, peeled & chopped
1 green bell pepper, seeded & chopped
3/4 cup chicken stock
3 lb broiler/fryer chicken cut into pieces
1/4 cup flour
1/4 cup half-and-half
1/2 cup sour cream

In a heavy kettle heat the butter, add the onions & garlic & saute until light brown. Add the paprika, salt, tomato, green pepper & stock. cover & cook 10 minutes.
Add the chicken; cover & cook until tender, about 40 minutes. Remove the skin from the chicken breast & thighs & return the meat to the kettle. Add water or additional chicken stock, if necessary to make 1 1/4 cups broth.
Add the flour blended w/the half-and-half & a little of the hot sauce & cook, stirring until thickened.
Add the sour cream & cook until heated through. Do not let boil. Serve over noodles or rice.~~Craig Claiborne

I can't remember what else she served, but I'm sure she had a green salad too.

seagrass

Sorry no recipes available to me here but Julia Child's recipes for all three are wonderful and you can likely find them on line. I'm sure Epicurious would have some great recipes too.

Roll the beef cubes in flour & brown on all sides in a skillet over high heat in the olive oil.
Sprinkle the meat with salt & pepper, pour the cognac over it & ignite. When the flame dies, transfer meat to a 3 qt casserole. Add a little water to the skillet & deglaze over high heat, scraping up the brown partickles clinging to the pan. Pour over the meat.
Preheat oven to 350°. To the skillet add the bacon, garlic, carrots, leeks, chopped onions & parsley. Cook, stirring, until the bacon is crisp & the vegetables are light brown. Transfer to the casserole with the meat & add the bay leaf, thyme, Burgundy & enough water to barely cover the meat. Cover & bake 1 1/2 hours.
Prepare a beurre manie by blending 1 TBL each butter & flour & stir into the casserole bit by bit. Return the casserole to the oven & continue cooking 2-3 hours longer.
Brown the small onions in 2 TBL butter with a dash of sugar. Add a little water, cover & cook until the onions are almost tender.
Saute the mushrooms in 2 TBL of the butter until light brown on 1 side. Sprinkle with lemon juice & turn to brown the other side.
To serve, add the onions to the casserole & garnish w/the mushrooms & additional chopped parsley.~~ (I serve over egg noodles.)~~Craig Claiborne

Chicken Divan
Serves 6-8
This is great for dinner parties, functions or casserole dinners

1 3lb chicken, cooked, boned and cut into bite sized pieces
1 head of broccoli, broken into florets and cooked
2 cups white sauce*
1/4 tsp nutmeg
1/2 cup mayonnaise
1/2 cup cream
3 tbsp sherry
1 tsp Worcestershire sauce
Parmesan cheese

Choose a shallow oven-proof dish suitable for serving from. Arrange cooked broccoli over the bottom of the dish, then scatter the cooked chicken evenly over the broccoli. Sprinkle generously with Parmesan cheese. Mix remaining ingredients together and pour over the top, covering well. Again sprinkle generously with Parmesan cheese. May be refrigerated at this point. Place in 400F oven for 10-15 minutes, or until lightly browned and bubbling. If it has been refrigerated this will take longer. Serve immediately.

*To make white sauce, place 4 tbsp butter in a saucepan or micro-safe dish and melt on stove top or in microwave. Add 4 tbsp plain flour, mix well. Away from heat, whisk in 2 cups of milk, then return to heat and gently bring to boil. (Microwave in 3-minute bursts, whisk well between zaps.) Cook until thick. Season to taste.

Donna

http://www.justfoodstuff.com/RecipeDisplay.aspx?recipeID=138

Just like bouef bourguignon/beef burgundy, you don't have to time everything perfectly, as it does just fine sitting on the stove until you and your guests are ready to eat. Serve over egg noodles with a nice bread of your choice.

The only caveat is that an inordinate number of people are die-hard mushroom-haters, so I'd hesitate to serve this to a crowd of unknowns.