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1/4 c. butter
1/2 thinly sliced green pepper
1 c. thinly sliced mushrooms
1/2 c. chicken broth
2 tbsp. flour
2 c. sweet cream
3 c. cubed turkey
2 egg yolks
2 tsp. lemon juice
1/2 tsp. paprika
3 tbsp. sherry, about
1/4 c. minced pimento
Salt and white pepper
Buttered toast


Saute green pepper in butter for a moment, add canned chicken broth or giblet broth and let simmer another moment. Add mushrooms to simmer a moment, then mix flour with enough chicken stock so it will pour. Shut off heat and add flour mixture slowly, stirring briskly to prevent lumping. Simmer a moment. Shut off heat and add cream, turkey and egg yolks, stirring, then add all other ingredients. Heat but do not boil and serve on buttered toast to six. A border of green peas may be arranged around the edges of the dish and an endive and cucumber salad makes a great accompaniment.

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