Club 21 Chicken Hash

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups hot milk
• 1 dash hot pepper sauce
• 1 dash Worcestershire sauce
• 1/4 teaspoon white pepper
• salt
• 1/2 cup half-and-half
• 1/4 cup dry sherry
• 2 cups diced cooked chicken
• 2 egg yolks, beaten

1. Melt butter in heavy medium saucepan with ovenproof handle.
2. Blend in flour until smooth.
3. Gradually stir in milk until smooth and thickened.
4. Stir in hot pepper sauce, worchestershire, white pepper and season to taste with salt.
5. Cover and bake at 300F, 1 1/2 hours.
6. Strain sauce.
7. Stir in half and half, sherry and chicken.
8. Heat over low heat until heated through.
9. Adjust seasonings.
10. Add small amount of hot sauce to egg yolks.
11. Return yolk mixture to saucepan.
12. Heat, stirring until slightly thickened.
13. Do not boil.
14. Serve hot over toast, waffle, baked potato shell or wild rice.
15. Makes 4 servings.

butter, flour, hot milk, pepper sauce, worcestershire sauce, white pepper, salt, sherry, chicken, egg yolks

Taken from www.food.com/recipe/club-21-chicken-hash-88468 (may not work)