4 c. cooked, cubed chicken
3 tbsp. butter
2 1/2 tbsp. flour
1 1/2 c. warm milk
1 c. chicken broth
1 sm. onion, chopped
2 tsp. butter
2 bay leaves
2 egg yolks
1/4 c. heavy cream
3 tbsp. dry sherry
1/2 c. almonds
Buttered bread crumbs

Melt 3 tablespoons butter. Add flour, remove from heat and blend in warm milk and chicken broth. Add salt and pepper to taste. Return to heat and stir until thick. Saute onion in 2 teaspoons butter, add to sauce. Add bay leaves and dry sherry. Simmer 5 minutes. Combine egg yolks with heavy cream. Add to hot mixture. Remove bay leaves. Add cooked chicken and almonds; blend well. Pour into buttered 9"x13" dish. Sprinkle with buttered bread crumbs. Bake, uncovered at 350 degrees for 30 minutes.