1 green pepper, diced 1 cup sliced mushrooms 1/4 cup vegetable oil 3 tablespoons flour 1 cup chicken broth 1/2 cup milk 1 cup diced cooked chicken 1 pimiento, chopped 1 egg yolk 2 tablespoons sherry
Lightly cook green pepper and mushrooms in 2 tablespoons vegetable oil. Remove. Add remaining vegetable oil, stir in flour. Add chicken broth. Cook over low heat, stirring constantly until mixture thickens. Blend in milk. Add green pepper, mushrooms and chicken, heat through. Just before serving add pimiento, then egg yolk beaten with sherry. Salt and pepper to taste. Serve on toast. 4 servings.
