On 11/18/2017 1:59 PM, Wayne Boatwright wrote:
> I tried the scan, but it is very fine print and not easy to read.
> I've typed it word for word.
>
> Chicken a la King
> ------------------
> 1 cup of cooked chicken, either cubed or cut in irregular pieces
> 1/2 cup sautéed musherooms
> 1/4 cup canned pimientos (I buy them whole and slice them, rather
> died)
> It's possible you had pimiento, and not sweet red pepper,
> but either would work.
> 3 tablespoons chicken fat or butter, melted
> 3 tablespoons all-purpose flour
> 1-1/2 cups chicken stock or cream, or 3/4 cup of each
>
> Mix butter and flour and cook to form a roux, stirrig constantly.
> Add the stock or cream gradually and bring to a boil.
>
> Add the chicken, mushrooms, and pimiento,and green pepper if used..
>
> Reduce heat. Pour some of the sauce into a lightly beaten egg yolk.
> Return to heat and permit it to thicken.
>
> You may optionally add toasted slivered almonds and 1 tablesoon dry
> sherry.
>
> It doesn't call for green pepper, however, it would be easy enough to
> sauté the green pepper until just tender. I would suggest about 1/4
> cup, diced.
>
> Serve over puff pastry patty shells, or over steamed rice.
>
> NOTE: Copied from The Joy of Cooking, 1964 Edition.
>
> ENJOY!!!
>
This brings back memories. My mother used to make chicken a la king.
She served it over little pastry shells that she baked in muffin tins.
The whole thing was covered in chicken gravy. It was delicious!

MaryL

On 11/20/2017 10:30 PM, MaryL wrote:
> On 11/18/2017 1:59 PM, Wayne Boatwright wrote:
>> I tried the scan, but it is very fine print and not easy to read.
>> I've typed it word for word.
>>
>> Chicken a la King
>> ------------------
>> 1Â*Â* cup of cooked chicken, either cubed or cut in irregular pieces
>> 1/2 cup sautéed musherooms
>> 1/4 cup canned pimientos (I buy them whole and slice them, rather
>> Â*Â*Â*Â*died)
>> Â*Â*Â*Â*Â*Â*Â*Â* It's possible you had pimiento, and not sweet red pepper,
>> Â*Â*Â*Â*Â*Â*Â*Â* but either would work.
>> 3Â*Â* tablespoons chicken fat or butter, melted
>> 3Â*Â* tablespoons all-purpose flour
>> 1-1/2 cups chicken stock or cream, or 3/4 cup of each
>>
>> Mix butter and flour and cook to form a roux, stirrig constantly.
>> Add the stock or cream gradually and bring to a boil.
>>
>> Add the chicken, mushrooms, and pimiento,and green pepper if used..
>>
>> Reduce heat.Â* Pour some of the sauce into a lightly beaten egg yolk.
>> Return to heat and permit it to thicken.
>> You may optionally add toasted slivered almonds and 1 tablesoon dry
>> sherry.
>>
>> It doesn't call for green pepper, however, it would be easy enough to
>> sauté the green pepper until just tender.Â* I would suggest about 1/4
>> cup, diced.
>>
>> Serve over puff pastry patty shells, or over steamed rice.
>>
>> NOTE: Copied from The Joy of Cooking, 1964 Edition.
>>
>> ENJOY!!!
>>
> This brings back memories.Â* My mother used to make chicken a la king.
> She served it over little pastry shells that she baked in muffin tins.
> The whole thing was covered in chicken gravy.Â* It was delicious!
>
> MaryL
>
That's what I remember, pastry/pattie shells. Although I don't remember
*where* I had it.

Jill