Chicken a la King

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 4 lbs. chicken, boiled
  • Salt and red pepper
  • 2 cups cream sauce


Remove the large pieces of chicken from bone in long thick chunks, season with salt and pepper. Make Cream Sauce or Fricassee Sauce, page ..., add the onion juice, peppers truffles and wine, and then the meat and when well heated add the yolks of 2 or 3 eggs, slightly beaten, first stirring into them a sma