Chicken a la King Sauce

4 Tbsp Butter
1/4 cup Flour
1/2 tspn Salt
1/4 tspn White Pepper
1 1/2 cup Milk
3/4 cup Cream Light
1/4 cup Green Pepper Chopped finely
2 ea Peppers Chopped
1/4 cup Mushrooms Fresh, sliced
2 ea Egg Yolks
2 Tbsp Dry Sherry

In a double boiler, melt the butter. Stir in the flour and the seasonings. Gradually stir in the milk and light cream. Add the green pepper, peppers and mushrooms. Stirring occasionally, cook the mixture for 10 minutes, or until it has thickened. Cook gently for 10 minutes longer, without stirring. Beat the egg yolks and sherry together. Add gradually to the sauce.

 

 

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