Cup of Yum
1. Place the chicken, water, bay leaf, onion, allspice, carrot, celery, salt and peppercorns in a large pot.
2. Bring to the boil, reduce the heat and simmer, partly covered, for about 30 minutes or until the chicken is cooked through. Let the chicken cool in the broth.
3. Strain the broth, reserving one cup of broth for this recipe and freeze or store the remainder for another use.
4. Remove all the meat from chicken and discard the skin and bones. Cut the chicken into bite-size pieces. Set aside.
5. Melt 2 tablespoons of the butter in a large skillet. Add the flour, stirring with a whisk.
6. When blended, add the cup of reserved broth. Stir rapidly until the sauce is blended and smooth.
7. Cook about five minutes, stirring frequently.
8. Stir in the half-and-half and simmer for an additional 10 minutes. Taste and add salt and pepper if needed. Add the lemon juice.
9. Beat the two egg yolks in a small bowl.
10. Add ½ cup of the hot sauce mixture to the egg yolks and stir rapidly.
11. Scrape the mixture back into the sauce and bring barely to the simmer while stirring. Remove pan from the heat.
12. Heat the remaining tablespoon of butter in a small skillet and add the mushrooms.
13. Cook, stirring constantly, until the mushrooms are wilted and nicely browned and most of the liquid has evaporated.
14. Add the pimientos and Tabasco and stir well. Cook just long enough to heat the pimientos.
15. Add the cubed chicken and the mushroom mixture to the sauce.Serve over toast points.

For the toast points:

1. Preheat the oven to 325 degrees.
2. Remove crust from 4-5 slices of bread.
3. Cut across the bread to create triangles.
4. Spray each side of the bread with cooking spray and place on a baking sheet.
5. Bake until toasted and slightly crispy.