1 c  Chicken broth
1 c  Milk, or thin cream
2 oz Butter
2 oz Flour
3 c  Chicken, cooked, sliced
4    Egg yolks
1/2    Green pepper, diced
1/2    Red pepper, diced
1 c  Mushrooms, sliced
1 ts Lemon juice
Salt
Pepper

1>. Melt the butter, add the mushrooms and diced green
pepper. Saute for 5 minutes over a slow heat to
prevent butter from burning. Add flour and seasonings,
mix well, then add cold chicken broth and milk. Stir
constantly until creamy. 2>. Set dish over hot water
in a double boiler, add chicken slices, diced red
pepper and lemon juice and cook until hot. Then add
well-beaten egg yolks. Continue stirring until
everything is hot. DO NOT overcook unless you like
creamy scrambled eggs. 3>. Serve on toast, if desired.