|Finely chopped onion||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Canned chicken broth||48 Ounce (1 Can)|
|Light cream||2 Cup (32 tbs)|
|Pepper white||1⁄8 Teaspoon|
|Beaten egg yolks||4|
|Cooked and cubed chicken/Cooked and cubed turkey||5 Cup (80 tbs)|
|Sliced mushrooms/2 jars, 4 1/2 ounces each||9 Ounce, drained|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Toasted english muffin halves/Toast points||6|
In Dutch oven or 5-quart kettle cook onion in butter till tender but not brown.
Blend in flour; stir in chicken broth, cream, salt, and white pepper.
Cook, stirring constantly, till thickened and bubbly, about 15 minutes.
Stir about 3 cups of the hot mixture into egg yolks; return to hot mixture along with turkey, mushrooms, and pimiento.
Cook and stir over low heat till heated through, about 5 minutes.
Serve over muffins.