1 c. mushrooms, thinly sliced
1/4 c. chopped green peppers
2 tsp. butter
2 tsp. flour
3/4 tsp. salt
2 c. light cream
3 c. cooked ham, cubed
3 egg yolks
1/2 tsp. paprika
1/4 c. butter, softened
2 tsp. sherry, dry
1 tsp. lemon juice
1 tsp. onion, chopped fine

Cook mushrooms, pepper, and onion in 2 tablespoons butter (not brown). Push vegetables to one side and blend flour and salt into butter. Stir in cream; cook and stir until thick and bubbly. Add ham and heat thoroughly, stirring occasionally.

Meanwhile, in a small bowl blend eggs, paprika, and 1/4 cup softened butter; set aside. Add wine and lemon juice to ham mixture. Have ham mixture bubbling and add egg yolk mixture, stirring all at once. Immediately remove from heat. You may serve this on top of toast or toasted rolls.