4 tb Butter

    1/4 c  Flour

    1/2 ts Salt

    1/4 ts Pepper

  1 1/2 c  Milk

    3/4 c  Light cream

    1/4 c  Finely chopped green pepper

      2    Pimientos, chopped

    1/2 c  Sliced fresh mushrooms

      2    Egg yolks

      2 tb Dry sherry

  In a double boiler, melt the butter. Stir in the flour and the
  seasonings. Gradually stir in the milk and light cream. Add the green
  pepper, pimientos and mushrooms. Stirring occasionally, cook the
  mixture for 10 minutes, or until it has thickened. Without stirring,
  cook gently for 10 minutes longer. Beat the egg yolks and sherry
  together. Add this mixture gradually to the sauce.