¼ c Chopped green pepper
1 c Mushrooms, thinly sliced
2 Tbls Butter
2 Tbls Enriched flour
¾ tsp Salt
2 c Light cream
3 c Cooked chicken, cut in pieces
3 egg yolks
½ tsp Paprika
¼ c Soft butter
1 tsp Onion juice
1 Tbl Lemon juice
2 Tbls Cooking sherry
¼ c Diced pimento
Cook green pepper and mushrooms in the 2 tbls butter until tender, but not brown; push vegetables to one side and blend flour and salt into the butter. Gradually stir in cream; cook and stir until sauce thickens. Add chicken and heat thoroughly, stirring occasionally. Meanwhile, in small bowl, blend egg yolks, paprika, and ¼ c soft butter; set aside. To chicken mixture, add onion juice, lemon juice, and sherry. Be sure chicken is bubbling; then add yolk mixture all at once, stirring until blended. Immediately remove from heat. Add pimiento. Serve at once.