Ingredients
- 4 egg yolks
- 1 mushroom
- 1 green pepper
- 1 pimento
- 475 ml cream (heavy)
- 425 gr chicken
- 120 ml sherry
- 120 ml chicken broth
- 14 gr butter
- 3 gr salt
- 1 gr flour
- 1 gr paprika
- 1 gr cayenne
Melt butter in saucepan; Add green peppers, mushrooms and pimentos.
Simmer 5 minutes. Add flour and blend in well. Add 0.75 of the heavycream and all the chicken broth.
Cover and cook over low heat until thickened, stirring constantly.
Stir in sherry, salt, cayenne and paprika.
Beat egg yolks and combine with rest of heavy cream. Stir slowly intosauce. Add chicken and heat but do not boil. Serve on toast or shells.
