Creamed Chicken

• One 4 or 5 lb. chicken, cooked until tender
• 3 cups chicken stock or canned milk, undiluted
• 3 tbsp. finely cut celery
• 3 tbsp. finely chopped green peppers
• 1 tbsp. finely cut parsley
• ½ cup butter or chicken fat
• 4 tbsp. flour
• ½ cup pimento, cut thin strips
• 2 egg yolks
• Paprika
• Salt to taste

After chicken is cooked, remove meat from bones and cut into cubes. Fry the celery and green pepper in the bottom of a pan with a little of the chicken fat. Heat the butter and add the flour and stir until blended. Add stock or milk and cook until thickened, stirring constantly. Add chicken, celery, parsley, green pepper, mushrooms, pimentos. Just before serving, add the yolks of the egg mixed with some of the mixture. Season with salt and paprika. Pour this into the center of the noodle ring.

Over the chicken sprinkle tiny bits of pimento and a generous dash of paprika and over the noodle ring finely cut green pepper. Onion cups filled with buttered carrots, bits of cranberry marmalade, and parsley can be used for garnishes.

Serves 8.