Chicken a lá King
Boil a chicken fryer with celery, carrots, onions, salt, pepper. Reserve broth. Cool and pick the meat off of the bones. Cut in bite size pieces.
Begin by making a rue:
Melt 6 TBSP (1/2 stick) oleo, margarine or butter in a saucepan. Add 5 TBSP flour (1/3 cup) and 2 cups milk. Stir until there are no lumps and rue starts to thicken. Add 1 1/2 cup chicken broth, 1 tsp salt and pepper, cayenne and paprika to taste. Beat 1 egg yolk in a bowl. Add a little of the rue to the egg yolk and stir. Then pour all of egg mixture into the rue. Add chicken pieces.
Serve over toast.
Sewing
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