2 c. white sauce
1 c. light cream
1 c. sliced mushrooms
1 green pepper, chopped
Salt & pepper
3 tbsp. butter
1 pimento, cut in thin strips
2 c. diced, cooked chicken
2 egg yolks, slightly beaten

Make sauce, using 1 cup each of milk and chicken stock, add cream, heat and keep hot.

Saute mushrooms and green pepper in butter 5 minutes, stirring frequently. Add to sauce, add pimento and chicken. Season to taste, and simmer 5 minutes. Stir in egg yolks slowly, then cook 1 minute, stirring constantly. Serve on hot toast or in patty shells. Serves 8.