| How To Cook: |
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1. Melt the butter, add the mushrooms and shredded green pepper.
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2. Cook for 5 minutes over a slow heat to prevent butter from burning, add flour and seasoning, mix well, then add cold chicken stock and milk.
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3. Stir constantly until creamy.
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4. Set dish over hot water, add chicken slices, red pepper and lemon juice and cook until hot.
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5. Then add well-beaten egg yolks.
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6. Serve on toast, if preferred.
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