1/2 lb. fresh mushrooms, sliced
1/2 c. butter
1/2 c. flour
2 c. or cans chicken broth
2 c. light cream
2 egg yolks, beaten
3 c. diced, cooked chicken or turkey
1/2 c. or 1 sm. jar pimiento
1 tsp. salt
1/4 tsp. pepper

Saute mushrooms in butter in heavy skillet. Add flour and cook a minute or so. Add stock to blend well and cook over low heat until thickened. Stir in cream. Add egg yolks, chicken, pimiento, salt and pepper. Stir until thoroughly hot, but do not boil. Spoon over toast, puff pastry shells, English muffins or anything else you desire to serve it on.