Ingredients:

5 tablespoons butter
5 tablespoons flour
1/4 teaspoon onion seasoning
1/4 teaspoon celery salt
salt, to taste
1 1/2 cups chicken stock
1 cup thin cream or evaporated milk
3 cups diced cooked chicken
1/2 cup sliced cooked or canned mushrooms
1 egg yolk, slightly beaten
2 tablespoons dry sherry
1 pimiento, finely cut

Directions:

Melt butter in the top of a double boiler over direct heat. Add flour and seasonings and blend. Add chicken stock and cream and cook and stir until mixture is smooth and thickened. Add chicken and mushrooms and place over boiling water and heat thoroughly. Meantime, combine egg and sherry and add to hot mixture. Heat 2 minutes, then fold in pimiento and serve in patty shells, noodle nests, on toast points, steamed rice, noodles, or baking powder biscuits.