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Ping: Jill - Chicken a la King
On 11/18/2017 2:59 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!!! > Thank you, Wayne.  Jill |
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