2 chicken bouillon cubes
1 cup boiling water
1 cup chopped celery
3 tablespoons chopped green pepper
1/4 cup melted butter or margarine
1/4 cup all-purpose flour
1 cup milk
1 egg yolk
1/4 cup chopped pimiento
2 tablespoons capers
3 cups cooked chopped
Dissolve bouillon cubes in boiling water; set aside.
Sauté celery and green pepper in butter in large skillet over low heat.
Add flour, stirring until smooth.
Cook for 1 minute, stirring constantly.
Gradually stir in bouillon and milk; cook over medium he