1/2 c. sliced mushrooms
1/4 c. chopped green pepper
2 tbsp. butter
4 tsp. flour
1/4 tsp. salt
1 c. light cream or milk
1 beaten egg yolk
1 1/2 c. cubed cooked chicken
1 tbsp. sliced pimento
1 tbsp. dry sherry
1 1/2 tsp. lemon juice
1/4 tsp. paprika
1 1/2 c. hot cooked rice

In saucepan cook mushrooms and green peppers in hot butter until just tender. Stir in flour and salt. Add cream or milk all at once. Cook and stir until thickened and bubbly.

Gradually stir 1/2 cup of the hot mixture into egg yolk; return all of the mixture to the saucepan. Cook and stir over medium heat just until mixture return to boiling. Add chicken, pimento, sherry, lemon juice and paprika; cook and stir until heated through. Serve over rice. Makes 3-4 servings.