1/2 c. sliced mushrooms
1 c. cubed chicken (cooked)
1 egg yolk, lightly beaten
1 1/2 c. Veloute Sauce
2 tbsp. butter
4 tbsp. canned pimiento strips
2 tbsp. dry sherry
Pastry shells or rice (cooked)

VELOUTE SAUCE:

2 tbsp. butter
3 tbsp. flour
1 c. hot chicken broth
1/3 c. heavy cream
Salt

Melt butter. Stir in flour, blend until smooth (medium heat). Continue to cook, stirring constantly, 2 minutes. Add the chicken broth. Stir until sauce thickens. Bring to a boil, reduce heat, cook 2 more minutes. Pour in cream, salt; heat thoroughly.

Saute mushrooms in butter. Mix into Veloute sauce together with chicken and pimientos in a saucepan over low heat. When hot, add 1/4 of this mixture to the egg yolk, beating constantly. Return the yolk-sauce mixture to the saucepan. Add sherry and salt. Blend well. Serve over rice or in pastry shells.