A La King Sauce

  • 1/4 cup butter
  • 1/4 green bell pepper, cored, seeded, cut in short thin strips
  • 1/4 red bell pepper, cored, seeded, cut in short thin strips
  • 1/4 lb mushrooms, thinly sliced
  • 1/2 cup all-purpose flour
  • salt
  • 1/4 teaspoon white pepper
  • 2 cups milk
  • 1 egg yolk, lightly beaten
  • 2 tablespoons dry sherry, if desired
    In a large heavy-based saucepan, melt the butter over medium heat. Add green and red pepper strips and saute gently for 1 to 2 minutes. Add the mushrooms; saute over low heat until the peppers are soft. Add the flour, salt and pepper, then blend. Warm milk and pour into saucepan all at once, using a whisk to produce a smooth sauce. Bring sauce to a boil. Stir a little of the hot sauce into the egg yolk. Lower the heat to low and stir in egg yolk. Add sherry, if desired. Serve sauce hot poured over chicken breasts or with chunks of hot cooked chicken for a light dish. Makes about 2 cups.