1/4 c. sliced green pepper
1/4 c. butter
1/4 c. flour
3/4 tsp. salt
1/8 tsp. pepper
1 c. clear chicken broth
1 c. cream of mushroom soup
2 c. cooked ham, 1 inch squares
2 egg yolks
1/2 c. milk
2 tbsp. slivered pimiento
2 tbsp. sherry

Cook green peppers in butter; stir in flour, salt and pepper. Gradually add broth. Bring to boil; simmer one minute. Add soup and ham; mix well. Add egg yolks one at a time, stirring after each one. Add remaining ingredients and heat 5 minutes. Serve over biscuits or toast.