Categories: Sauces, Poultry 
      Yield: 1 servings 
  
      4 tb Butter                            1/4 c  Flour 
    1/2 ts Salt                              1/4 ts Pepper 
  1 1/2 c  Milk                              3/4 c  Light cream 
    1/4 c  Finely chopped green pepper         2 ea Pimientos, chopped 
    1/2 c  Sliced fresh mushrooms              2 ea Egg yolks 
      2 tb Dry sherry                      
  
  In a double boiler, melt the butter. Stir in the flour and the seasonings. 
  Gradually stir in the milk and light cream. Add the green pepper, pimientos 
  and mushrooms. Stirring occasionally, cook the mixture for 10 minutes, or 
  until it has thickened. Without stirring, cook gently for 10 minutes 
  longer. Beat the egg yolks and sherry together. Add this mixture gradually 
  to the sauce.