1/4 lb. butter
6 tbsp. flour
2 tsp. salt
1/2 tsp. white pepper
2 c. milk, scalded
2 green peppers, diced
1 c. mushrooms, chopped
3 pimientos, diced
3 c. diced chicken
1/2 lb. cooked ham, cut in 1" pieces
1/4 c. sherry

Melt the butter (except 2 tablespoons) in a saucepan; blend in the flour, salt and pepper. Gradually add the milk and cream, stirring steadily to the boiling point. Cook over very low heat or hot water.

Saute the green peppers, mushrooms and pimientos in the remaining butter until peppers are tender.

Add the chicken and ham. Cook over low heat 1 minute. Stir into the sauce. Taste for seasoning then add sherry. Serve over white rice or on toast. Serves 6 to 8.