Recipe: Chicken A La King (using cooked chicken, 1974)

CHICKEN A LA KING

4 tbsp butter
4 tbsp flour
1 1/4 cups chicken broth
1 1/4 cups half and half
1 tsp salt
1/4 tsp ground white pepper
1/2 tsp celery salt
2 drops onion juice
2 egg yolks
1 tbsp water
1 tbsp lemon juice
2 tbsp sherry
1 cup cooked diced chicken
2 tbsp pimiento, chopped
1 green bell pepper (for garnish)
6 ripe olives (for garnish)
Hot crisp toast, cooked rice, or patty shells (for serving)

Melt butter in saucepan. Add flour and stir until smooth and bubbly. Stir in stock and cream. Cook and stir over low heat until thick and smooth and ready to boil. Season with salt, pepper, celery salt, and onion juice.

Beat egg yolks with water, lemon juice, and sherry. Add with chicken and pimiento to cream and cook slowly for a minute or two.

Garnish with rings of green pepper and olives. Serve with hot crisp toast or over rice or in patty shells.

Makes 6 servings
Source: Mrs. Helen Touwnsend Ziebold to Mountain Measures by the Junior League of Charleston, WV, 1974