1 small onion, chopped 3 tablespoons vegetable oil 3 tablespoons flour 1 teaspoon salt Dash pepper 1/4 teaspoon tarragon 1 cup chicken broth 1/2 cup milk 2 cups diced, cooked chicken 1 egg yolk, slightly beaten 1 tablespoon lemon juice 1/4 cup sherry 1 pimiento, chopped 1 avocado, cubed
Cook onion in vegetable oil 3 minutes. Mix in flour, seasonings, broth and milk. Stir while mixture cooks slowly and thickens. Add chicken, lightly blend in egg yolk then lemon juice, sherry, pimiento, avocado. Heat. Serve on toast. 4 to 6 servings.
