Melt 3 tbsp. Butter in a large saucepan. Stir in flour when bubbling. Add chicken stock and sherry and cook for 3 minutes. Season and bring to a boil. Add scalded cream, mushrooms, egg yolks, onion juice and turkey {stirring in each ingredient as added). Divide into 6 heated miniature casserole dishes if you have them or otherwise it will have to be put in a 1 1/2 quart casserole dish. Sprinkle with bread crumbs, grated cheese and dot with butter. Brown at 350 degrees for 15 to 20 minutes.

Lindy said: This recipe is from Vincent Price who was a great cook and owned a outstanding restaurant for awhile in addition to his acting career. He published two leather bound cookbooks that we received as a gift and the following is from one of the volumes. I can't think of a better way to utilize leftover turkey...

Thanks Lindy for this wonderful submission to The Kountry Kitchen. I only have one of the volumes from this wonderful actor and gourmet cook. Now that I know there were two... I'll be looking! Kountry Cook