1 egg yolk
1½ cups diced cooked chicken
1 pimiento, chopped
Make white sauce: Melt 2 tablespoons of the fat and stir in the flour. Add milk and broth and cook until thickened, stirring constantly. Season with salt and pepper.
Melt the remaining tablespoon of fat, add green pepper and mushrooms and cook a few minutes over low heat.
Beat egg yolk, stir in a little of the sauce, and add to rest of sauce. Add the rest of the ingredients and cook until mixture is hot.
Serve in patty shells or on crisp toast, mashed potatoes, or waffles.
Menu Suggestion
Serve with green peas, carrot and raisin salad, and lemon chiffon pie.