6 tablespoons butter
6 tablespoons flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups cooked chicken, cut in 1 1/2 inch pieces
1/2 cup celery, diced, cooked
3 tablespoons green bell peppers, diced, cooked
2 tablespoons pimientos, diced
2 egg yolks, beaten
1 tablespoon Worcestershire sauce
Melt butter, blend in flour and salt, add milk and cook, stirring constantly over low heat or in chafing dish until sauce is thick and bubbly. Add chicken, celery, green peppers, and pimiento and heat through. Beat eggs with Worcestershire sauce, add a small amount of creamed mixture, stir well, and add to rest of creamed mix. Stir in well, away from heat, and serve at once over slices of toast or noodle squares.
8 Servings