Aunt Ethel Perdue'S Chicken Salad - cooking recipe

Ingredients

4 egg yolks
1/2 c. sugar
1/2 c. water
1 stick butter, softened
pepper
1 cooked chicken or 5 breasts, diced
1 Tbsp. flour
1/2 c. white vinegar
1/4 tsp. salt
1 tsp. wet mustard
celery
1/2 to 1 c. mayonnaise

Preparation

Place egg yolks in top of double boiler. Whisk until smooth and light lemon color, then set aside.