1 c. sliced mushrooms
1/4 c. chopped green pepper
1/4 c. butter
3 tbsp. enriched flour
2 c. milk
Salt and pepper
1 beaten egg yolk
2 1/2 c. diced, cooked chicken
2 tbsp. finely cut pimento

Lightly brown mushrooms; green peppers in butter add flour; blend; add milk, seasonings and cook until thick, stirring constantly. Stir some of hot mixture into egg yolk; add to remaining hot mixture. Cook a minute or two stirring constantly. Add chicken and pimento. Serve on cornbread or hot buttered toast. Makes 6 servings. No leftover flavor if used a second night.