Melt the butter in a saucepan, add the bell pepper and mushrooms, cook until tender but not browned. Remove bell pepper and mushrooms with a slotted spoon to a bowl, leaving as much butter in the saucepan as possible.
Stir the flour and salt into the butter until smooth. Slowly stir in the cream, cook and stir until thickened.
Return the bell pepper and mushrooms to the saucepan and add the chicken. Heat through stirring occasionally.
In a bowl, mix together the egg yolks, paprika, and softened butter.
To the chicken mixture, stir in the onion juice, lemon juice, and wine.
When the chicken mixture is bubbling, remove the saucepan from heat, stir in the yolk mixture all at once, stirring until it is mixed in.
Stir in the pimento.
Serve over toast points.