Chicken a la King

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 4 lbs. chicken, boiled
  • Salt and red pepper
  • 2 cups cream sauce
  • A little onion juice
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 2 truffles, diced
  • ¼ cup Madeira wine
  • 12 fresh mushrooms, sauted
  • 12 canned asparagus tips
  • 4 canned artichoke hearts
  • Yolks of 2 eggs


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 small portion of the sauce, to keep it from curdling. Decorate with asparagus tips, artichokes and the Sauted Mushrooms—all well heated and serve at once. May be made in chafing dish and serve on toast.