(Often served from chafing dish)

2 tablespoonfuls of butter

½ green pepper

1 cup fresh mushroom caps

2 level tablespoonfuls of flour

½ teaspoonful of salt

1 pint of cream

3 cups of cooked chicken.

¼ cup of butter

3 yolks of eggs

½ teaspoonful of onion juice

1 tablespoonful of lemon juice

½ teaspoonful of paprika'

Melt the butter; in it cook the mushroom caps, peeled and broken in pieces, and the pepper, chopped fine. After three or four minutes add the flour and salt, and stir and cook until frothy; add the cream and stir until the sauce boils. Set over hot water, add the chicken, cut in cubes, cover and let stand to become hot. Cream the butter; beat in the yolks of eggs, onion juice, lemon juice and paprika, and stir into the mixture. Continue the stirring until the egg is set. Serve on toast, in patty or Swedish tim-bale cases or in china ramekins.

Chicken A La King, Waldorf Style

2 tablespoonfuls of butter ½ green pepper, chopped 1 cup fresh mushroom caps 2 tablespoonfuls of flour ½ teaspoonful of salt ¼ teaspoonful of paprika

2 cups of cream

3 cups of cooked chicken ¼ cup of butter

3 yolks of eggs

¼ teaspoonful of onion juice

1 tablespoonful of lemon juice

Melt the butter; add the pepper arid the mushroom caps, peeled and broken in pieces, and stir and cook three or four minutes; add the flour, salt and paprika and cook until frothy; then add the cream and stir until the whole is smooth and boiling. Set over boiling water, add the chicken (cut in cubes) cover and let stand to become very hot. In the meanwhile beat the one-fourth cup of butter to a cream, beat in the seasonings and then the yolks of eggs, one at a time; add the mixture to the hot chicken mixture, and stir until the egg is set. Serve on toast or in patty shells, etc.