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Chicken a la King
12 oz cooked chicken in fairly large cubes
2 oz butter
3 Tbsp flour
450 ml milk
1 stalk celery, sliced
2 oz button mushrooms, sliced
1/4 green pepper, deseeded & chopped
1 canned pimiento, chopped
salt to taste
freshly ground black pepper to taste
2 egg yolks
2 Tbsp double cream
1 Tbsp Worcestershire sauce
Chopped parsley
Melt 1 1/2 ozs butter, add the flour and cook for 2 to 3 minutes,
stirring. Gradually add milk and cook, stirring, until thick and
smooth. Melt the remaining butter and saute sliced celery, button
mushrooms and chopped pepper until soft but not coloured. Add
celery, mushrooms, pepper, chicken and pimiento to the sauce and
heat through. Season to taste. Combine the egg yolks, double
cream and Worcestershire sauce. Add to the chicken mixture and heat
through. Transfer to a serving dish and sprinkle with chopped
parsley. Serve with rice, noodles or new potatoes.
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A La King 04