Simmer the two tablespoons butter, green pepper and mushrooms for five minutes. Add flour and seasonings. Stir and cook gently until frothy. Mix in cream; stir until sauce is thickened.
Pour into top of double boiler. Add chicken; heat thoroughly over hot water. Beat creamed butter into the egg yolks. Add onion juice and paprika. Add slowly to hot chicken mixture, stirring until thickened. Add sherry to taste. Add pimento. Serve at once in noodle nests, patty cases or on hot buttered toast.
Cajun Country -- New Iberia, Louisiana