Chicken a la Newburg

• 1 pint cooked chicken, in large dice
• 2 tablespoons butter
• 1 t

Melt butter in chafing dish, add flour; cook 1 minute, then add cream; cook 3 minutes, add chicken, warm through; add Sherry or Madeira wine. Mix a little cold water with the slightly beaten yolks, pour them gradually into the cooking mixture and stir constantly until thickened, about 1½ minutes. Serve at once on toast.