Chicken a la King, Hot

Ingredients

• 1J/2 cups of chicken
• 1 tbsp. of shredded green pepper
• 2 tbsps. of butter
• % cup of sliced mush-rooms
• 2 tbsps. of flour
• % cup of milk
• 1 tbsp. of chopped capers
• y% cup of cream
• 3 tbsps. of creamed butter
• a dash of nutmeg
• a few drops of lemon juice

Method

1. 1

   Cover chicken with French dressing for an hour and drain.

2. 2

   Cook green pepper in butter, add mushrooms and truffle.

3. 3

   Cook a moment and add flour.

4. 4

   When boiling, add milk, salt, paprika, nutmeg, and chicken.

5. 5

   Add capers, cream mixed with a beaten yolk, and creamed butter.

6. 6

   Dust with paprika, add lemon juice, and turn into a hot thermos vacuum jar.

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 7. The excerpt below is the record exactly as published.

Chicken a la King, Hot Cover 1J/2 cups of chicken, cut in slivers, with a French dressing for an hour or more and drain. Cook 1 tbsp. of shredded green pepper in 2 tbsps. of butter, add % cup of sliced mush- rooms and a sliced truffle. Cook a moment and add 2 tbsps. of flour. When boiling add % cup of milk, salt, paprika, a dash of nutmeg, and the chicken. Add 1 tbsp. of chopped capers, y% cup of cream mixed with a beaten yolk and 3 tbsps. of creamed butter. Dust with paprika, add a few drops of lemon juice

Cook this with the app: pantry check, scaling, and the assistant.