6 lb. chicken
3 cups of thick cream
3 cups chicken broth
3 large green peppers (diced)
1 large can pimientos
  (can should contain 5 slices)
5 heaping tablespoons flour
1 lemon
2 tablespoons salt
plenty of pepper and paprika
6 tablespoons butter
1 1/2 lb. fresh mushrooms or 2 large cans
5 egg yolks
1/2 cup of sherry

Stew chicken whole, in sufficient water to give at least three cups of rich broth.   When cold, cut in large dices.  Par-boil peppers in very small quantity of boiling, salted water and add, with whatever juice is in the can, to chicken.

Saute mushrooms, either fresh or canned, in browned butter and add to chicken.

Then make a cream sauce of the chicken broth andflour and when smooth and thick, add all the ingredients, cooking in a double boiler until smooth.

Beat egg yolks and add very gradually then salt, pepper, paprika, lemon juice and sherry and simmer over scarcely boiling water till ready to serve.   Don't get too much heat under the boiler or it will curdle just like a custard that has been subjected to too much heat.