Friday, April 6, 2018

Chicken a la King in Butter (1917)

  • 1-1/2 cup boiled chicken, cut in 2/3-inch cubes
  • 1/2 tspn salt
  • 1/3 cup button mushrooms, cut in fourths
  • 4 tbspns pimento, cut into half-inch lengths
  • 2 tbspns green pepper, cut fine
  • 5 tbspns butter or chicken fat
  • 6 tbspns flour
  • 1-1/2 tspns salt
  • 1/2 tspn paprika
  • 2 cups milk
  • 2 egg yolks
  • 8 pieces of toast
Boil the green pepper slowly for five minutes. Drain off the water. To prepare the chicken mixture, thoroughly mix the chicken, half a teaspoon of salt, the mushrooms, the cooked green pepper, ,and the pimento. 

Melt the butter, add the flour, salt, and paprika, and mix thoroughly. Add the milk, stirring constantly. Cook three minutes, or until quite thick.  Remove from fire, beat one minute, and reheat. Add the egg yolks, mix thoroughly, and add the chicken mixture  Heat again. 

Serve immediately by pouring over slices of toast. Eight portions. 

(Origin - "A Thousand Ways to Please a Husband: with Bettina's Best Recipes" by Louise Bennett Weaver and Helen Cowles LeCron.  First published in 1917 by the Britton Publishing Company of New York.) 

More "Lost" Chicken Dishes
Classic Corn Flake Chicken (1980)
Buttered Roast Chicken with White Wine (1968)
Sherried Artichoke Chicken (1970)

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