Ingredients
1 cup bechamel sauce
½ cup light cream
¼ cup sherry
2 cups chicken, cooked, diced
2 egg yolks
salt and pepper
Preparation
In a saucepan combine bechamel and cream with whisk til fluffy. Add sherry. Stir in chicken and cook over low heat until hot Season with salt and pepper. Sir in egg yolks. Serve over toast, waffle, baked potato etc.
