Chicken A La King No. 1

Ingredients

• 2 cups chicken (or 1 fowl) cubed
• Salt and red pepper to taste
• 0.25 green pepper
• 1 tbsp lemon juice or brandy
• 1 tablespoon butter
• 2 tablespoons flour
• 2 pimentos
• 0.25 tap nutmeg
• 0.5 cup cream

Method

1. 1

   Mix flour and butter with a little broth and beat to a smooth paste.

2. 2

   Cut pimento and pepper in thin slices, mix all ingredients, add broth and cream and put on to cook, when boiling add lemon juice or brandy flavoring and stir constantly until thick.

3. 3

   Serve on toast and garnish with parsley.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 47. The excerpt below is the record exactly as published.

CHICKEN A LA KING NO. 1 Cut chicken meat in small cubes. Add can mushroom soup plus milk enough to make desired amount. Delicious served on hot bis- cuits. Mrs. Hugh Mauldin 84 CHICKEN SALAD Meat from 1 cooked lien cut fine 6 hard boiled eggs 1 cup diced celery V2 CUP diced pickle Salt and pepper to taste. Mix with mayonnaise. Mrs. O. C. Godfrey CHICKEN A LA KING 2 cups chicken (or 1 fowl) cubed Salt and red pepper to taste 34 green pepper 1 tbsp lemon juice or brandy 1 tablespoon butter flavoring 2 tablespoons flour 2 pimentos

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