Chicken a la King
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INGREDIENTS 1-1/2 cups roasted chicken, cut up
2 tablespoons butter
2 tablespoons flour
1 cup hot chicken broth
1 cup hot evaporated milk
1 tablespoon onion juice
Salt and white pepper, to taste
1 egg yolk
2 tablespoons sherry
1/2 cup cooked fresh mushrooms
1 teaspoon chopped parsleyCut up 1-1/2 cups roasted chicken into attractive pieces, never chop or mince. Set aside.
TO MAKE THE SAUCE - Melt 2 tablespoons butter in a skillet and stir in 2 tablespoons flour to make a smooth paste. Gradually add 1 cup hot chicken broth blended with 1 cup hot evaporated milk and stir until it thickens. Stir in 1 tablespoon onion juice and salt and pepper to taste. Simmer over low heat, but not for long. Watch to keep it smooth.
Beat 1 egg yolk with 2 tablespoons sherry and add slowly to the sauce, stirring constantly. From this time on, never allow the sauce to get too hot or it will curdle.
Submerge the chicken in the sauce with 1/2 cup cooked fresh mushrooms. Scatter with 1 teaspoon chopped parsley, and serve.
NOTES: This Chicken a la King may be served in the center of a dish with crisp toast points surrounding it and a dash of paprika on top to give it a festive look. PLEASE do not be tempted to pour it on top of toast squares unless you have a hankering for soggy bread. It may be served, if you hurry it to the table, inside puff-paste shells, provided they are thoroughly warm before filling and provided you know an excellent baker who will sell you some worth eating, or you make your own using Puff Paste Cases. They are, of course, far superior to any you can buy.
Should you happen to have a little Hollandaise Sauce left-over, try blending it with your sauce before adding the chicken. You will have a golden delight that will mystify your guests. I have never known anyone to discover the answer to this golden secret.