1 4-pound hen

1 cup milk

1/2 cup cream

4 tablespoons flour

1 green pepper

2 pimentos

1 can button mushrooms or 1 pound fresh mushrooms

Cook hen until tender - probably about three hours. Let boil for ten minutes and then reduce the heat and let it finish cooking just under the boiling point. Remove the chicken from the stock and cool both stock and chicken. When the meat is cold, remove skin and bones and cut all the meat in fairly good sized servings. Remove the grease from the stock and use three tablespoons of it for the fat in making the sauce. Melt this in a sauce pan, add the flour, then the milk and one and one-half cups of stock. Stir until it thickens. Then add the chicken, green pepper which has been cut finely, and pimento. If the mushrooms are fresh, remove the skins, saute in three tablespoons butter until tender, add the cream, cook for five minutes, and then add to the chicken mixture. If canned mushrooms are used, cut them in two and add to the mixture without further cooking. Add the cream at the last in that case. Season with salt and paprika, and serve. One-quarter cup sherry added just before serving greatly improves this.