3 tbsp. butter
1 c. fresh mushrooms, diced
2 tbsp. minced green peppers
4 tbsp. flour
2/3 tsp. salt
1/3 tsp. celery salt
1/8 tsp. pepper
1 1/2 c. milk
1 c. chicken stock or broth
3 c. cooked chicken
1 tbsp. diced pimiento
2 egg yolks

Melt butter and cook mushrooms and green pepper for 5 minutes. Add flour and seasoning, cook, stirring constantly until smooth. Add the milk and chicken stock slowly; stirring constantly. Bring to boiling and simmer 5 minutes. Add rest of ingredients and blend thoroughly. Serve over toast or rice.