I copied this one out of a friend's book so many moons ago that I can't remember where it's from, but it's so decadently fattening that I can't resist pigging out now and then. I usually serve with rice, but I suppose it would go with noodles or new potatoes just as well.

Melt butter in top of double boiler. Add flour and cook one minute. Add chicken broth and cream. Bring to a boil. Set over hot water and cook for15 minutes. Remove from heat and add beaten egg yolks, pimento, mushrooms,green peppers, and chicken. Season with sherry, salt, pepper, and paprika to

Chicken à la King 1 tablespoon butter 1 cup chopped fresh mushrooms 1/2 cup finely chopped seeded green bell pepper 1/2 cup flour 1/4 teaspoon ground black pepper 4 cups fat-free milk, scalded* 1 tablespoon chicken bouillon 2 cups diced cooked chicken 1 (4-oz.) jar chopped pimientos 4 slices

Heat margarine in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in margarine 3 minutes, stirring occasionally. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk, broth and reserved mushroom liquid. Heat

In a saucepan sauté mushrooms and red and green bell pepper in the butter for 4 to 5 minutes. Add white sauce, sherry, tarragon, cayenne and salt and pepper. Bring just to the boiling point, stirring constantly. Whisk egg yolks with cream and quickly stir into the sauce. Add the chicken and

Wash chicken well under cold water and pat dry. Place it in a 6 quart Dutch oven and add remaining ingredients. Bring to a boil, removing scum as it forms. Cover and simmer 1 hour, or until chicken is very tender and falling off the bones. Remove chicken and reserve 2 cups of the broth. Skim fat