Chicken a la King

Ingredients

• 1 c. chicken cut in strips
• 3½ tbsp. fat
• ½ c. sauteed mushrooms
• ¼ c. pimentoes
• ½ c. peas
• ¼ c. string beans
• 1 egg yolk
• 1 c. stock or half milk and stock
• ¼ tsp. salt
• pepper
• instructions
• Combine all ingredients in a pan and cook until heated through. Serve hot.
• notes

Method

No method was recorded for this recipe.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 66. The excerpt below is the record exactly as published.

| tsp. salt ^ tsp. poultry seasoning | tsp. pepper Gravy Pour off liquid from the pan and place 2 tbsp. chicken fat or butter in the pan. Brown with 2 tbsp. flour and i c. stock in which giblets were cooked. Season. Strain. Evaporate water in pan and add flour. Brown and proceed as above. Add the flour mixed with a little cold milk to the boiling liquid in the pan. To Cut up a Fowl for Stewing After removing entrails and other organs singe, draw out pin feathers, remove tendons, and oil bag. Cut through flesh, at thigh, bend back legs and cut off. Separate second joint and drum stick. Remove wings and cut off the tips. Separate back from breast by cutting through the ribs. Cut breast in two with a cleaver. Stewing Cover pieces of fowl with boiling water. Simmer until tender, adding salt when half cooked. Fricasseed Chicken Dredge stewed chicken with flour and brown in chicken fat. Ar- range on toast surrounded with white or brown sauce and biscuits. Fried Chicken Dip stewed chicken in flour, egg and flour. Brown in chicken fat and lard, or butter and lard. Serve with brown sauce. 156 LABORATORY MANUAL OF FOODS AND COOKERY Maryland Chicken Dip stewed chicken in flour, egg and fine crumbs. Place in a dripping pan with pieces of salt pork or chicken fat. Cover and bake 30 minutes. Serve with white sauce, broiled bacon, and corn fritters. Sauce for Chicken Ingredients : 2 c. chicken stock 4 tbsp. flour (half milk may be used) salt 4 tbsp. chicken fat pepper 2 tsp. parsley Chicken Pie Ingredients : 1 stewed fowl cut in pieces biscuit crust (2 c. flour) 2 c. brown sauce parsley Method : Place the chicken in a buttered baking dish, add the brown sauce and parsley and cover the mixture with biscuit dough. Place a cup in center of baking dish to hold up crust if the baking dish is large. Have the brown sauce and chicken hot when the crust is added. Bake in a hot oven. Chicken en Casserole Dress and clean a young, tender fowl and cut in pieces for serving. Spread with ^ c. butter, put in a casserole and sprinkle with salt and pepper. Pour over i c. boiling water, cover, and cook until chicken is tender, the time required being about i hour. Add i c. cream and 2 c. mushrooms. Cook 10 minutes and thicken with i tbsp. flour, diluted with 2 tbsp. water. Creamed Chicken Equal parts cubed chicken and medium white sauce. Use chicken fat instead of butter and half milk and stock for the liquid in the white sauce. POULTRY 157 Chicken a la King Ingredients : i c. chicken cut in strips 3^ tbsp. fat | c. sauteed mushrooms i tbsp. cornstarch | c. pimentoes i| c. stock | c. peas or half milk and stock \ c. string beans | tsp. salt i egg yolk Creole Chicken Ingredients : 4 tbsp. butter 4 tbsp. flour 1 c. finely chopped onion 2 c. chicken stock 2 c. stewed tomatoes i finely chopped red pepper

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