2 tbsp. butter
1 tsp. minced onion
1/2 c. flour
3 1/2 c. chicken stock
3 c. diced, cooked chicken
1 1/2 tsp. salt
1/4 tsp. pepper
3/4 c. milk
1/3 c. chopped green pepper
1/3 c. chopped red pimiento
1 c. chopped, cooked mushrooms
2 egg yolks

Saute onion and green pepper in hot butter until slightly browned. Blend in flour to consistency of roux; add stock and cook until thickened. Add chopped chicken, cooked mushrooms and seasonings.

Heat together thoroughly. Beat egg yolks and add milk. Stir this into chicken and stir until blended. Stir in pimiento. Serve over biscuits.