Chicken, a la King

Ingredients

• ¥ boiled chicken (one pint in thick pieces)
• 2 tablespoons Crisco
• 2 fresh mushrooms
• 1 cup cream
• % cup sherry wine
• yolks 2 eggs
• 1 teaspoon salt
• 1 green pepper
• | red pepper

Method

1. 1

   Melt Crisco, add mushrooms, and cook for 5 minutes.

2. 2

   Add chicken, heat through, then add salt, wine, and strips of peppers.

3. 3

   Beat yolks until light, add cream, and cook over boiling water, stirring constantly until thickened (about 1.5 minutes).

4. 4

   Pour over hot chicken mixture and serve at once on toast.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 104. The excerpt below is the record exactly as published.

Chicken, a la King Potato Croquettes Tomato Mayonnaise Cheese Drops Washington Pie Coffee *Chicken, ala King—¥ boiled chicken (one pint in thick pieces), 2 table- spoons Crisco, 2 fresh mushrooms, 1 cup cream, % cup sherry wine, yolks 2 eggs, 1 teaspoon salt, 1 green pepper and | red pepper, cut in long thin strips. Melt Crisco, add mush- rooms, cook 5 minutes. Add chicken, heat through, add salt, wine and the strips of peppers. (The chicken should be removed from bone in long thick pieces.) Beat yolks until light, add cream, cook over boiling water or in chafing dish, stirring constantly until thickened, about 1% minutes; then pour over hot chicken mixture and serve at once on toast. April 27 Fried Trout Radtshes *Grilled Chickens Glazed New Potatoes Broiled Tomatoes Stuffed Cucumber Salad Cheese Sticks Roman Cream Coffee *Grilled Chickens—Have small spring chickens, clean and wipe well, and split down back. Soak them for an hour in olive oil that 1s seasoned with an onion sliced, some salt, pepper, parsley and lemon juice. Lift them from this dressing, and without wiping at all, but sprinkling over them a little flour, set to broil over a clear fire. Melt 4 tablespoons Crisco, add to it juice of 1 lemon, glass of Madeira and_ tablespoon cooked ham choppéd as finely as it 1s possible to get it. Have this sauce hot, and put over chickens when taking them up. April 28 Clam Cocktail Shad, Stuffed and Baked, Brown Butter Sauce Mashed Potatoes Beets Stuffed with Peppers *Caramel Custard Coffee *Caramel Custard—4 eggs and 1 yolk, Y% cup sugar, | pint milk, and 1 tea- spoon lemon extract. Have plain tin pudding mold, put 3 tablespoons sugar into small saucepan and stir till it becomes quite brown like coffee. Pour this into mold and run it all over bottom of it. Crisco then sides of mold, beat eggs and sugar to- gether till mixed well, then add milk and flavoring. Pour all into pre- pared mold, cover with piece of Criscoed paper; have stewpan with an inch of boiling water in it; put saucer or something flat in bottom of it, set pudding tin on this, and cover pan with lid. Let steam ~ slowly for at least 1 hour. It must not boil, but be set on part of stove 178 . where it will keep hot without boiling. Turn out and serve hot or cold. Vegetarian April 29 Cream of Salsify Soup Nut Sausage, Brown Sauce Grilled Sweet Potatoes *Sour Cabbage Apple and Prune Tart Coffee *Sour Cabbage—2 quarts chopped cab- bage, 2 tablespoons Crisco

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