2/3 c. chicken fat or butter
4 oz. can mushrooms
2/3 c. flour
3/4 qt. chicken stock
1 pt. rich milk
2 egg yolks, beaten
1/4 tsp. pepper
1/2 tbsp. salt
2 tbsp. minced onions or chives
1 lb. or 1 3/4 pt. diced cooked chicken
2 pimentos, chopped
2 tbsp. minced parsley

Melt fat; add onions and mushrooms. Cook over low heat about 5 minutes. Lift out mushrooms; add flour to fat. Blend thoroughly. Add cold stock and milk all at once; stir constantly until thickened. Add salt, pepper, onion, chicken, pimento, parsley and mushrooms. Heat thoroughly. Season to taste. Serve very hot over pastry shells, biscuits, or toast.