Chicken A La King Recipe
Ingredients
| 2 cupfuls diced chicken meat | ||
| 1 can or 1 1/2 cupfuls fresh mushroom caps | ||
| 5 tablespoonfuls oil | ||
| 3 tablespoonfuls chopped pimientoes | ||
| Salt | 1 Teaspoon | |
| 3 cupfuls thin cream | ||
| 6 tablespoonfuls chopped green peppers | ||
| 2 1/2 tablespoonfuls flour | ||
| 2 tablespoonfuls fat | ||
| Capers | 1 Tablespoon | |
| 2 egg-yolks | ||
| Paprika | ||
Directions
Cook mushroom caps 5 min. in the oil, then add the mixture to the chicken, capers, peppers, and pimientoes, and add a dash of paprika and the salt.
Prepare a white sauce of the fat, flour, and cream, beating the 2 egg-yolks, and pouring the sauce on them when it is done.
Add the chicken mixture, heat thoroughly, and serve on slices of buttered toast.
If milk is substituted for half of the cream, increase the flour to 4 1/2 tbsp.
Prepare a white sauce of the fat, flour, and cream, beating the 2 egg-yolks, and pouring the sauce on them when it is done.
Add the chicken mixture, heat thoroughly, and serve on slices of buttered toast.
If milk is substituted for half of the cream, increase the flour to 4 1/2 tbsp.
Chef
