Chicken Newburg


3 egg yolks, beaten
1 c. light cream
½ tsp. Salt
1/8 tsp. Pepper
½ tsp. Thyme
3 tbs. Butter
2 c. diced cooked chicken
1 c. sliced fresh mushrooms
¼ c. dry sherry
6 pastry shells

In double boiler (or saucepan over low heat),
combine egg yolks, cream, salt, pepper and thyme;
cook stirring until smooth and thickened.
In hot butter, saute' mushrooms and chicken,
remove from heat, add wine and newburg sauce.
Spoon into pastry shells. Sprinkle with paprika.