2 tbsp. butter
1/2 c. chopped green pepper
2 tbsp. flour
2 beaten egg yolks
1 tsp. lemon juice
3 c. chicken
1 sm. jar pimentos
1 tsp. salt
1 sm. can mushrooms, drained
2 c. sweet milk
Dash of red pepper
1/2 tsp. onion juice
1 sm. can party peas

Melt butter in top of double boiler. Add green pepper and mushrooms. Cook for 3 or 4 minutes, then add flour and salt. Slowly add milk and then beaten egg yolks. Cook until slightly thickened. Season with pepper, lemon juice, onion juice, and pimentos. Add chicken and before serving, add peas (drained). Good serve on those little Pepperidge Farm pastries found in frozen food section. Or can serve over noodles or buttered toasted points (light bread, triangled, and toasted).