History:
In 1893, The New York Times noted the recipe, and the first published recipes emerged in 1900 and 1905. In her 1911 book on catering, Fannie Merritt Farmer offered a dish. In the 1906 update of the Fannie Farmer Cookbook, there is a dish for Chicken à la King. It was a popular meal from the middle until the end of the twentieth century.
Receipe:
In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes.For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more.
Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes. Serve it hot with cornrice.
Nutrition value:
Calories: 379kcal
Carbohydrates: 15g
Protein: 13g
Fat: 29g
Saturated Fat: 16g
Cholesterol: 157mg
Sodium: 488mg
Potassium: 465mg
Fiber: 2g
Sugar: 6g
Vitamin A: 1940IU
Vitamin C: 43.7mg
Calcium: 106mg
Iron: 2.1mg
-vivek shrestha
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