Chicken a la King No. 2

Ingredients

• To each quart of chopped meat
• three chopped pimentoes
• three chopped green peppers
• a small can of mushrooms
• a tablespoonful of butter
• two tablespoonsful of oil
• three tablespoonfuls of Crusader flour
• one and one-half cups of stock
• one and one-half cups of milk
• one or two hard boiled eggs
• one well beaten egg

Method

1. 1

   Boil chicken slowly until tender.

2. 2

   Cut up fine.

3. 3

   Make a white sauce with butter, oil, flour, stock, milk, salt, pepper, and celery seed.

4. 4

   Add chicken mixture and let come to a boil.

5. 5

   Add chopped hard boiled eggs and beaten egg before serving.

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 12. The excerpt below is the record exactly as published.

CHICKEN A LA KING No. 2 Have the chicken boil long and slowly, so that while it is tender, there is some taste left in the meat. Let cool in the water. It is im- proved if a small onion, a bay leaf, a red pepper pod and salt are added- to the water when the chicken is put in. Cut up fine. To each quart of chopped meat add three chopped pimentoes, three chopped green peppers and a small can of mushrooms. Make a white sauce of a tablespoonful of butter, two tablespoonsful of oil from the top of the stock, (should the chicken be poor and the stock have no oil in it, use more butter), three tablespoonfuls of Cru- sader flour, one and one-half cups of stock, one and one-half cups of milk, salt, pepper and celery seed to taste. Let cook until quite thick, then turn the chicken mixture into it and let come to a boil. One or two hard boiled eggs chopped up and added, improve the flavor. Just be- fore turning into the dish add one well beaten egg

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