1 hen
1 can mushrooms
3 green peppers
2 pimientos
1/2 c. cream
1 c. chopped almonds, blanched
Yolks of 4 eggs
2 c. white sauce
Salt & cayenne pepper to taste

Boil hen until tender, as for salad; dice, remove all skin and veins. Make white sauce the usual way. Remove seed from green peppers, blanch and chop almonds. Put all ingredients into the white sauce while it is hot (in a double boiler); beat yolks of eggs into cream. Add to mixture and cook over hot water until the eggs are cooked and it thickens. Serve in timbales, on toast or from serving dish. This will serve about one dozen.