1/2 c. diced green peppers
1 c. sliced mushrooms
2 tbsp. butter
2 tbsp. flour
3/4 tsp. salt
2 c. light cream
3 c. diced, cooked chicken
3 egg yolks
1/2 tsp. paprika
1/4 c. soft butter
1 tsp. lemon juice
1 tsp. onion juice
2 tbsp. cooking sherry
1/4 c. diced pimiento

Cook green peppers and mushrooms in 2 tablespoons butter until tender. Push vegetables to one side, blend flour and salt into butter. Gradually stir in cream, cook and stir until sauce thickens. Add chicken. In small bowl, blend egg yolks, paprika and butter. Set aside. To chicken mixture, add lemon and onion juices and sherry. When bubbly, stir in yolk mixture all at once. Immediately remove from heat. Add pimiento. Serve at once on toast, in pastry cups or on rice.