1/2 c. fresh mushrooms
1/4 c. chopped green pepper
2 tbsp. butter
1/4 tsp. salt
1-1/2 tsp. lemon juice
1/4 tsp. paprika
1 c. light cream or milk
1 beaten egg yolk
1-1/2 c. cooked cube chicken
1 tbsp. pimento
1 tbsp. dry sherry
6 rusks toasted French bread or 1-1/2 c. hot rice

Cook mushrooms and green pepper in hot butter until tender. Stir in flour and salt, add cream or milk at once. Cook and stir until thick and bubbly. Gradually stir in 1/2 cup of hot mixture into egg yolk; return all of mixture to saucepan. Cook and stir over medium heat just until mixture returns to boiling. Add chicken, pimento, sherry, lemon juice and paprika. Cool and stir until heated.