Ingredients

3 1/2 lb chicken
1/2 cp butter or chicken fat
1/2 cp flour
2 cps chicken soup
salt
pepper
paprika
1 can broken mushrooms
1/2 cp cream
1 green pepper, cut into thin strips
2 egg yolks
can of peas
1 pimento cut into small pieces

Instructions

1 - Take a young chicken, about 3 1/2 lbs, clean it, cut into pieces, brown in chicken fat and stew in
boiling water until tender.
2 - Then cut the meat into thick 2 inch strips.
3 - In a frying-pan heat 1/2 cp butter or chicken fat and stir into it until smooth 1/2 cp flour, adding 2 cps
chicken soup and seasoning with salt, pepper and paprika.
4 - Into this pour the liquid from 1 can broken mushrooms, stirring steadily.
5 - Take 1/2 of this sauce stir 1/2 cp cream and when it is smooth add 1 green pepper cut into thin strips,
1 can peas, drained, the can of mushrooms, drained, and 1 pimento cut into small pieces.
6 - Just before serving, take the yolks of 2 eggs, dissolve them in a little of the hot sauce and stir them
into the sauce.
7 - Pour the chicken and its gravy out upon a large platter and over it pour the sauce, garnishing it with
asparagus tips.