2 c. medium white sauce
1 c. cream
1 c. sliced mushrooms
1 green pepper, minced
3 tbsp. butter
1 pimento, cut into thin strips
2 c. diced, cooked chicken
Salt and pepper to taste
2 egg yolks, slightly beaten (optional)
1 c. chicken stock or broth

Prepare sauce with 1 cup milk and 1 cup chicken broth or stock. Add cream and bring t boil. Saute mushrooms and green peppers in butter 10 minutes, stirring frequently. Add with pimento and chicken to sauce. Season to taste with salt and pepper. Simmer about 5 minutes. Stir in egg yolks and cook 1 minute, stirring constantly. Serve at once on hot toast, or in patty shells. Yields 6 portions.

Use 4 tablespoon butter, 4 tablespoon flour, 1 cup milk and 1 cup chicken broth.