Chicken a la King

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • 4 lb. chicken
  • Paprika
  • 2 cups Cream Sauce


Boil chicken, as in Chicken Fricassee, remove the large pieces of meat from bone in long thick chunks. Season well with paprika.

Make Fricassee Sauce, add the rest of the ingredients then the meat and when well heated and just before serving, the hot eggs quartered. Serve on toast.