1/2 c. chopped green peppers
1/4 c. butter
1 1/2 c. sliced broiled mushrooms
3 tbsp. flour
Liquid from mushroom plus milk to make 2 cups
3/4 tsp. salt and dash of pepper
1 beaten egg yolk
2 1/2 c. diced cooked chicken
2 tbsp. chopped pimiento

Brown green peppers lightly in butter. Drain mushrooms reserving liquid, add mushrooms to green peppers and also blend in flour. Gradually add liquid and milk mixture. Cook until thick while stirring constantly. Add seasonings. Stir some of the hot mixture into the egg yolk, then add to remaining hot mixture. Cook for 2 minutes stirring constantly. Add chicken and pimento. Serve in cream puffs.