1/2 c. sliced, fresh mushrooms (can be omitted)
1/4 c. green pepper
2 tbsp. butter
4 tbsp. flour
1/4 tsp. salt
1 c. half & half
1 beaten egg yolk
1 1/2 c. diced, cooked chicken
1 tbsp. sliced pimento
1 tbsp. dry sherry
1 1/2 tsp. lemon juice
1/4 tsp. paprika
8 toasted French bread slices, warm pastry shells, or 2 c. hot, cooked rice

In a saucepan, cook mushrooms and green pepper in hot butter until tender. Stir in flour and salt. Add cream and 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 returns to boiling. Add chicken, pimento, sherry, lemon juice, and paprika; cook and stir until heated through. Serve over bread, shells, or rice. Yield: 4 servings.