1 c Chicken broth
1 c Milk, or thin cream
2 oz Butter
2 oz Flour
3 c Chicken, cooked, sliced
4 Egg yolks
1/2 Green pepper, diced
1/2 Red pepper, diced
1 c Mushrooms, sliced
1 ts Lemon juice
Salt
Pepper
Melt the butter, add the mushrooms and diced green pepper.
Saute for 5 minutes over a slow heat to prevent butter from burning.
Add flour and seasonings, mix well, then add cold chicken broth and milk.
Stir constantly until creamy.
Set dish over hot water in a double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot.
Then add well-beaten egg yolks. Continue stirring until
everything is hot. DO NOT overcook unless you like creamy scrambled eggs.
Serve on toast, if desired.
