Sherried Tuna In Toast Cups

• 1 can whole mushrooms, drain, reserving liquid
• milk
• 1/4 c. butter
• 1/4 c. green pepper strips
• 3 Tbsp. flour
• 1/2 tsp. salt
• 1/2 c. heavy cream or evaporated milk
• 2 egg yolks, slightly beaten
• 2 (6 to 7 oz.) cans tuna, drained
• 1/4 c. coarsely chopped pimento
• 3 Tbsp. sherry or to taste
• 8 slices white bread (crusts removed, if desired)
• melted margarine

1. Drain mushrooms. Add enough milk to liquid to make 1 1/2 cups. Cook mushrooms and green pepper in butter over medium heat 5 minutes, stirring occasionally. Blend in flour and salt. Gradually add reserved liquid and cook, stirring constantly, until thickens and boils. Add cream to egg yolks.
2. Stir into sauce.
3. Add tuna and pimento.
4. Heat.
5. Stir in sherry.

mushrooms, milk, butter, green pepper, flour, salt, heavy cream, egg yolks, tuna, pimento, sherry, white bread, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=746929 (may not work)