1/4 c. butter
1/4 c. chopped green pepper
6 tbsp. flour
1 c. chicken stock
1 c. milk
2 egg yolks, slightly beaten
1/4 c. medium sherry
1/8 tsp. nutmeg
salt and pepper to taste
2 c. diced cooked chicken
1/4 c. chopped pimento
1 can cream of chicken soup

In a heavy saucepan, over low heat, melt the butter. Add green pepper. Cook gently about 5 minutes. Stir in flour. Add chicken stock and milk. Cook and stir constantly until boiling and thickened. Remove from heat. Mix a little of the sauce with the egg yolks. Stir back into remaining sauce. Stir in sherry, nutmeg, salt and pepper. Return to low heat and cook and stir for a few minutes. Add chicken, pimento and cream of chicken soup. Reheat gently. Serve in tart or patty shells. Sprinkle with paprika.