Chicken a la King No 2

Ingredients

• 2 tbls. flour
• 1 t-spoon salt
• 1 cup mushrooms
• 1 tbls. chopped green pepper
• 1 tbls. butter
• 3 chopped pimentos
• 1 pt. cream
• 3 cups minced chicken
• 1/4 cup butter
• 3 egg yolks

Method

1. 1

   Cook flour, mushrooms, butter, salt, green pepper, pimentos until frothy, add cream and stir until thick over hot water.

2. 2

   Add chicken, butter and beaten egg yolks.

3. 3

   Serve in pastry shells.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 75. The excerpt below is the record exactly as published.

1/4 cup butter (melted in water) into the bottom of the pan. Place cover on pan, lower temperature of oven and cook slowly until breast meat is tender when tested with a fork. A four pound chicken requires about two hours for baking. POULTRY AND GAME 141 STUFFING. 1 cup bread crumbs. 4 tbls. butter (melted) . 1/2 cup boiling water. Salt and pepper. Soak crumbs in boiling water, add butter and seasonings. Miss Clara Lee Cone, Head of Economics Dept. Girls' High School. POULTRY STUFFING NO 1. 2 cups dry bread crumbs. 1 tbls. chopped parsley. 1/2 cup fine sausage meat. 1 tbls. chopped onion. 14 cup butter. 1 t-spoon salt. Pinch nutmeg. 2 eggs. 1/2 t-spoon pepper. Soak bread in cold water until soft, press out all water. Add sausage meat, seasonings, melted butter and eggs well beaten. If sausage meat is too fat the butter can be omitted or chopped pork may be substituted. If one objects to pork in any form, use 1/2 cup butter and an extra cup of crumbs. Mrs. Amelia R. Woodall. POULTRY STUFFING NO 2. 1 cup coarse cracker crumbs. 14 cup butter. 14 tbls. salt. 1/3 cup milk. Dash pepper. This will fill a chicken of 3 or 4 pounds. Sage, summer savory or parsley may be added if liked. Mrs. M. Oliver. CHICKEN DRESSING. 2 loaves bread. 4 eggs (well beaten). 1 cup milk. 2 tbls. butter. 1/2 cup celery (chopped fine). 1 large onion (chopped fine). 1 cup fresh corn meal (scald- i/? t-spoon black pepper, ed). Place above mixture in pan (bread crumbled) and pour over it the chicken broth, which has been cooled. Mix thoroughly to right consistency. Bake and serve with chicken. Mrs. Joseph M. Wusthoff, Secretary Pioneer Society. CHICKEN A LA KING. NO 1. Breast of chicken. 3 cups milk. 1/2 cup flour. 14 grated onion. 1 minced green pepper. I14 cups mushrooms. Salt. Paprika, Place above ingedients in sauce pan; stir until flour is dis- solved and bring to boil. Add chicken diced, parboiled mushrooms and seasonings. Cook 10 minutes. Mrs. Harry L. Wills. 142 ATLANTA WOMAN'S CLUB COOK BOOK FRIED CHICKEN (SOUTHERN STYLE). Dress a young chicken weighing 1 14 to 2 pounds. Cut in pieces and wash in cold water. Drain and set in ice box or cool place from six to twelve hours. When ready to cook, salt and pepper to taste. Roll each piece of chicken in flour until covered nicely. Put in hot fat over moderate fire ; turn once or twice until a golden brown. Place chicken on platter, drain off fat, leaving about two tbls. Into this sprinkle 1 tbls. flour. Let brown, then add 1 cup of boiling water (with little milk added), stirring con- stantly. Cook 3 or 4 minutes, adding a little salt. Can be poured over chicken, but is usually put in a separate dish and served on rice cooked so each grain is separate. Mrs. J. A. Carlisle. CHICKEN PIE (Southern Style). 1 chicken. 2 cups milk. 2 cups broth. 1/2 cup butter. 1/3 t-spoon black pepper. 2 level t-spoons salt. Clean and dress young chicken from 1 to 1 1/2 lbs. Cut in pieces, wash in cold water, drain and set in cool place a few hours. Cook chicken in boiling water until tender. There should be about 2 cups of broth when chicken is cooked. Make rich biscuit dough. Place 1/2 chicken in pan, pour in broth. Roll dough for dumplings very thin, cutting in 1 inch strips, tear off in 2 inch lengths. Place layer over chicken, adding some of butter, salt and pepper. Place over this balance of chicken, another layer of dumplings, butter, salt and pepper. Roll top crust. Cut in three strips. Place over top of pie. Moisten all over with about 1/4 cup milk, placing small pieces of butter at intervals. Cook pie in moderately hot oven 1/2 hour until crust is rich golden brown. Raise crust and pour in remainder of milk. Cook a few minutes and serve. Mrs. J. M. McMillan, Palmetto, Ga. MY MOTHER'S CHICKEN POT PIE. Dumplings. 1 tbls. butter. 1 pt. pastry flour. 3 level t-spoons Royal baking Salt. powder. Milk. Sift baking powder into flour, cut butter into flour — salt and add enough milk for soft dough. Form into balls a little larger than a walnut and drop into the gravy which is not to be thickened. Place 1/2 cup butter or substitute in iron pot and let brown slightly, then drop in the parts of a young hen piece by piece. After the meat is well soaked in the butter, pour in boiling water to cover, simmering gently until the meat will almost drop from the bones. Salt and pepper according to taste. Twenty minutes before serving take up the meat and place in center of platter where it will keep POULTRY AND GAME 143 warm, then drop dumplings into the gravy, close tight and boil well for 20 minutes. Serve dumplings around the meat, covered with a rich golden brown gravy. Mrs. Wm. Marion Camp, CHICKEN A LA KING. NO. 2. 2 tbls. flour. 1 t-spoon salt. 1 cup mushrooms. 1 tbls. chopped green pepper. 1 tbls. butter. 3 chopped pimentos. 1 pt. cream. 3 cups minced chicken. 'I4 cup butter. 3 egg yolks

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