Recipe: The Original Chicken a la King (using cooked chicken, 1960's)

THE ORIGINAL CHICKEN A LA KING

"No dish has enjoyed greater popularity than Chicken a la King. Serve it with toast points and with a salad of chilled fruits. You'll find many a version of this recipe, but none can match the original for luscious flavor and delicate consistency."

1/4 cup chopped green bell pepper
1 cup fresh mushrooms, thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 teaspoon salt
2 cups light cream
3 cups cooked chicken, cut in pieces
3 egg yolks
1/2 teaspoon paprika
1/4 cup butter, softened
1 teaspoon onion juice
1 tablespoon lemon juice
2 tablespoons cooking sherry
1/4 cup diced pimiento
Toast points (for serving)
Toast cut into chicken shapes (optional, for garnish)

Cook green pepper and mushrooms in 2 tablespoons butter until tender but not brown; push vegetables to one side and blend flour and salt into the butter. Gradually stir in the cream; cook and stir until sauce thickens.

Add chicken, and heat thoroughly, stirring occasionally.

Meanwhile, in small bowl, biend egg yolks, paprika, and 1/4 cup softened butter; set aside.

To chicken mixture add onion juice, lemon juice and sherry. Be sure chicken is bubbling; then add yolk mixture all at once, stirring until blended. Immediately remove from heat.*

Add pimiento. Serve at once on toast points (toasted bread cut diagonally). If desired, garnish with toast chickens (cut out bread with cookie cutter).

*1f you plan to transfer Chicken ala King to a chafing dish for serving or keeping warm, remove saucepan from heat just before blending in yolk mixture. Or if you are cooking in a chafing dish from the start, add the water-bath pan (bain-marie) at this time.

Makes 8 servings
From: Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage magazine recipe clipping: Better Homes and Gardens Magazines, 1960's