Chicken a la King

Ingredients

• two tablespoons butter
• one cup mushrooms broken fine
• one-half green pepper, cut fine
• two level tablespoons flour
• one-half teaspoon salt
• one pint cream
• three cups of finely chopped cooked chicken
• one-fourth cup butter
• the yolks of three eggs
• one teaspoon of onion juice
• one tablespoon lemon juice
• one-half teaspoon paprika

Method

1. 1

   Melt two tablespoons butter in a frying pan, add one cup mushrooms broken fine, one-half green pepper, cut fine, cook three or four minutes.

2. 2

   Add two level tablespoons flour and one-half teaspoon salt, cook until frothy.

3. 3

   Then add one pint cream and stir until sauce thickens.

4. 4

   Place over hot water and add three cups of finely chopped cooked chicken.

5. 5

   Cover and let stand to become very hot.

6. 6

   Cream one-fourth cup butter, the yolks of three eggs, one teaspoon of onion juice, one tablespoon of lemon juice and one-half teaspoon paprika.

7. 7

   Stir this into chicken mixture and continue stirring until egg thickens.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 36. The excerpt below is the record exactly as published.

Chicken a la King Melt two tablespoons butter in a frying pan, add one cup mush- rooms broken fine, one-half green pepper, cut fine, cook three or four minutes. Add two level tablespoons flour and one-half teaspoon salt, cook until frothy. Then add one pint cream and stir until sauce thickens. Place over hot water and add three cups of finely chopped cooked chicken. Cover and let stand to become very hot. Cream one-fourth cup butter, the yolks of three eggs, one teaspoon of onion juice, one tablespoon lemon juice and one-half teaspoon paprika

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