Chicken a la King

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I copied this one out of a friend's book so many moons ago that I can't remember where it's from, but it's so decadently fattening that I can't resist pigging out now and then. I usually serve with rice, but I suppose it would go with noodles or new potatoes just as well.

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Ingredients [?]

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  • add   1 stalk celery
  • add   black pepper
  • add   2 ounces button mushrooms
  • add   1 tablespoon Worcestershire sauce
  • add   1 cup canned pimiento
  • add   parsley
  • add   2 ounces butter
  • add   salt
  • add   2 egg yolks
  • add   1/4 cup green peppers
  • add   3 tablespoons flour
  • add   12 ounces chickens, cooked (in fairly large cubes)
  • add   2 tablespoons double cream
  • add   450 ml milk


  1. Melt 1 1/2 ozs butter, add the flour and cook for 2 to 3 minutes, stirring.
  2. Gradually add milk and cook, stirring, until thick and smooth.
  3. Melt theremaining butter and saute sliced celery, button mushrooms and chopped pepperuntil soft but not coloured.
  4. Add celery, mushrooms, pepper, chicken andpimiento to the sauce and heat through.
  5. Season to taste.Combine the eggyolks, double cream and Worcestershire sauce. Add to the chicken mixture andheat through.
  6. Transfer to a serving dish and sprinkle with chopped parsley.