Ingredients

• 1 cup finely chopped green pepper
• 2 tablespoons butter or margarine
• 2 tablespoons flour
• 2 cans (4 ounces each) sliced mushrooms
• Milk
• 1/2 cup heavy cream
• 2 egg yolks, slightly beaten
• 2 cups Chicagoland Ham, in thin strips
• 1 jar (4 ounces) pimientos, well drained and cut in small pieces
• 1 teaspoon lemon juice
• 2 tablespoons sherry
• Salt and pepper to taste
• Toast or pastry shells

Instructions

1. Cook green pepper in the butter until soft but not brown.
2. Blend in flour.
3. Drain liquid from mushrooms and add enough milk to make 1 cup.
4. Gradually add with cream to flour mixture and cook, stirring, until thickened.
5. Mix a little sauce with egg yolks, then combine yolks with remaining sauce.
6. Add remaining ingredients, except toast, and stir over low heat until sauce reaches right consistency and is hot.
7. Serve on toast or in pastry shells.

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