Chicken à la King

Name: Chicken à la King
Yield: Serves 4
Ingredients: ½ pint (3 dl) chicken stock; 2 egg yolks; freshly milled pepper; 4 oz (100 g) button mushrooms; ¼ pint (1½ dl) milk; 1 green pepper; 12 oz (350 g) left-over cooked chicken or 4 fresh chicken joints; ¼ pint (1½ dl) single cream; 2 oz (50 g) butter; 1 level teaspoon salt; 1 rounded tablespoon flour

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Cookery Book

By Katie Stewart

Published 1974

About

Ingredients

12 oz (350 g) left-over cooked chicken or 4 fresh chicken joints

Main course

Method

This recipe is very suitable for using up left-over chicken or turkey. On the other hand, it has such a delicious flavour that it is worth cooking four chicken joints specially.

If chicken joints are used, place them in a roasting tin with a little butter and cover with a buttered paper. Place in a moderate oven (350°F, 180°C or Gas No. 4) and cook for 45 minutes to 1 hour. Test by pier