"No dish has enjoyed greater popularity than Chicken a la King!" From the Better Homes and Gardens Casserole Cook Book, 1961, we have Elegant Chafing-Dish Chicken recipes!
The Original Chicken a la King
¼ cup chopped green pepper
1 cup mushrooms, thinly sliced
2 tablespoons enriched flour
¾ teaspoon salt
2 cups light cream
3 cups cooked chicken cut in pieces
3 egg yolks
½ teaspoon paprika
¼ cup soft butter
1 teaspoon onion juice
1 tablespoon lemon juice
2 tablespoons sherry
2 tablespoons diced pimiento
In blazer pan of chafing dish or in saucepan, 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 cream; cook and stir until sauce thickens and bubbles. Add chicken, and heat thoroughly, stirring occasionally.
Meanwhile, in small bowl, blend egg yolks, paprika, and soft butter; set aside.
To chicken mixture, add onion juice, lemon juice, and sherry. Be sure chicken is bubbling; place blazer pan over water bath.
Add yolk mixture all at once, stirring till blended. (If using saucepan, remove from heat immediately.) Add pimiento.
Garnish with parsley, toast chickens (cut from bread with cooky cutter). Serve at once in Cheese Toast Cups. Serves 8.
(see Cheese Toast Cups recipe above.)
The attractive cook book cover.
Back cover!
Bon appétit!