Ingredients:
3 Tb. fat (butter or bacon fat or part of each)
2 Tb. Flour
3/4 c. chicken stock
1 c. milk or thin cream
1 tsp. salt
1/2 c. mushrooms
1/4 c. canned pimiento
1-1/2 c. cold chicken
2 eggs

Preparation:

1. Melt the fat in a saucepan, add the flour, and stir until well mixed.
2. Heat the stock and the milk or cream, pour this into the mixture, stir rapidly, and bring to boiling point.
3. Add the salt and the mushrooms, pimientos, and cold chicken cut into pieces 1/2 to 1 inch long, allow the mixture to come to the boiling point again, and add the slightly beaten eggs.Remove from the fire at once to prevent the egg from curdling.
4. Serve over pieces of fresh toast and sprinkle with paprika.

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