Chicken à la King from The Times Cookery Book by Katie Stewart
This recipe is very suitable for using up left-over chicken or turkey. On the other hand, it has such a delicious flavour that it is worth cooking four chicken joints specially. If chicken joints a...
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Cooking tools:
- Roasting pan
- Parchment paper
- Oven
- Stove
- Saucepan
- Wooden spoon
- Whisk
- Chef's knife
- Cutting board
- Fork
Ingredients
- ¼ pint (1½ dl) single cream
- 2 egg yolks
- 1 level teaspoon salt
- freshly milled pepper
- 4 oz (100 g) button mushrooms
- 1 rounded tablespoon flour
- ½ pint (3 dl) chicken stock
- ¼ pint (1½ dl) milk
- 12 oz (350 g) left-over cooked chicken or 4 fresh chicken joints
- 2 oz (50 g) butter
- 1 green pepper
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