2 tbsp. butter
1/2 green pepper shredded
1 c. thinly sliced mushrooms
2 tbsp. flour
Salt & pepper
2 c. light cream
3 c. cut up cooked chicken
1/4 c. butter creamed
3 egg yolks
1 tsp. onion juice
1 tbsp. lemon juice
1/2 tsp. paprika
Shredded pimento

Simmer the 2 tablespoons butter, green pepper and mushrooms 5 minutes. Add flour and seasonings; stir and cook gently until frothy. Mix in cream and stir until sauce is thickened. Pour into top of double boiler. Add chicken, heat thoroughly over hot water. Beat the creamed butter into the egg yolks. Add onion juice, lemon juice and paprika. Add slowly to hot chicken mixture, stirring until thickened. Add pimento. Serve at once in noodle nests, patty cases or on hot buttered toast. Serves 8.