3 tbsp. butter
2 1/2 tbsp. all-purpose flour
1 1/2 c. warm milk
1 c. chicken broth (from cooking chicken)
Salt and pepper to taste
1 tbsp. finely chopped onion
2 tsp. butter
1 bay leaf
2 egg yolks
1/4 c. heavy cream
3 tbsp. dry sherry
4 c. chopped chicken (salt while cooking)
1/2 c. toasted slivered almonds
Buttered bread crumbs or buttered corn flakes

Melt the 3 tablespoons butter in saucepan. Blend in flour. Remove from heat and gradually blend in milk, then chicken broth. Add salt and pepper to taste. Return to stove and cook, stirring constantly, until thick and smooth. Lightly saute onion in 2 teaspoons butter in small skillet; stir into sauce. Add bay leaf and simmer gently for 5 minutes.

In meantime, combine egg yolks with cream, sherry. Remove bay leaf from sauce, then begin blending hot sauce into egg mixture. Do this slowly to avoid curdling eggs. When mixed, add chicken and almonds; pour into buttered casserole. Sprinkle with buttered crumbs and bake at 325 degrees for 25 minutes. Yields 8 servings.