|Rendered chicken fat/Butter||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1⁄4 Cup (4 tbs)|
|Cubed cooked chicken||2 Cup (32 tbs) (Pieces Should Be Fairly Large)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|White pepper||1 Dash|
|Light cream||1 Cup (16 tbs)|
|Hot toast/Fluffy rice||1 Cup (16 tbs)|
1. In a skillet heat the fat, add the mushrooms and cook until almost tender. Add the chicken, half the sherry, the salt and pepper and cook slowly until the mushrooms are tender.
2. Transfer the mixture to the top of a double boiler, add the cream and heat thoroughly over boiling water.
3. Add the remaining sherry and the egg yolks lightly beaten with a little of the hot sauce. Cook, stirring, until thickened. Correct the seasonings.