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.
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|Serving Size: 1 Serving (1786g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3275 (83%)|
|Amt Per Serving||% DV|
|Total Fat 363.9g||485 %|
|Saturated Fat 207.8g||1039 %|
|Monounsaturated Fat 114.7g|
|Polyunsanturated Fat 22.5g|
|Cholesterol 4317.4mg||1328 %|
|Sodium 1005.6mg||35 %|
|Potassium 2205.8mg||58 %|
|Total Carbohydrate 95.5g||28 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 93.3g|
|Protein 86g||123 %|
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Calories per serving: 3969
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