Chicken a la King I

Ingredients

• 1% tablespoons chicken fat or butter
• 1 cup boiled fowl, cut in strips
• 134 tablespoons flour
• Y% cup hot Chicken Stock
• Y% cup sliced mushrooms
• V4 cup scalded milk
• 4 cup scalded cream
• 4 cup canned pimientos
• 1% teaspoon salt
• 2 tablespoons butter
• 1 egg yolk, slightly beaten
• 2 tablespoons sherry, if desired

Method

1. 1

   Melt fat, add flour, and stir until well blended; then pour stock, milk, and cream on gradually, while stirring constantly.

2. 2

   Bring to boiling point and add salt, butter bit by bit, fowl, mushrooms, and pimientos.

3. 3

   Again bring to boiling point and add egg yolk and sherry if used.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 169. The excerpt below is the record exactly as published.

CHICKEN A LA KING I 1% tablespoons chicken fat or butter 1 cup boiled fowl, cut 134 tablespoons flour in strips Y% cup hot Chicken Stock (p. 151) Y% cup sliced mushrooms, V4 cup scalded milk fried in butter 4 cup scalded cream 4 cup canned pimientos, 1% teaspoon salt cut in strips 2 tablespoons butter 1 egg yolk, slightly beaten 2 tablespoons sherry, if desired

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