Ingredients
2 tablespoons butter
2 tablespoons minced green pepper
1 cup canned mushrooms, broken
2 tablespoons flour
2 tablespoons minced pimento
2 cups coffee cream
3 cups diced chicken
1/4 cup butter
3 egg yolks
1/2 teaspoon onion juice
1 teaspoon lemon juice
1 teaspoon salt
Buttered toast
Method
Melt two tablespoons of butter and saute green pepper and mushrooms; blend in the flour. Add coffee cream gradually and cook until slightly thickened. Add chicken and place over hot water.
Beat one-fourth cup of butter to a cream; add egg yolks, one at a time, beating well after each addition and then blend into the cream mixture; cook slowly so as to not curdle, until the conisistency of boiled custard. Season with onion juice, lemon juice and salt. Serve at one on buttered toast or in croustades or patty shells.
Yield: 6 to 8 servings