Chicken a la King

2/3 c cold, cooked chicken, diced
3 Tbs butter
1 Tbs green pepper, cut fine
1 Tbs pimento, cut fine
1/8 tsp celery salt
2 Tbs flour
1 1/2 c milk
1/4 tsp salt
1 egg yolk, beaten
3 slices toast

Melt the butter, add the green pepper, cook slowly for 2 minutes, and then add the flour. Mix well and add the milk slowly. Cook until creamy.

Add the celery salt and the salt. When very hot, add the beaten egg yolk. Mix well, and add the chicken and pimento. Reheat.

Serve very hot on hot toast. (Do not cook the sauce any longer than absolutely necessary after the egg yolk is added.)

Makes 3 portions.