Bo Goes A-Fowl With La King

Here is a interesting Chicken a la King (or Chicken/Turkey a la King, if you prefer) recipe from one of the WCA'a master chefs, Mike O'Neil aka Boreegard.

I first fell in love with this rich, creamy, royal treatment of fowl leftovers at a country dinner in the Catskills put on by Mike and Margaret Lenane for our Roxmor community. This was many years ago, but I remember asking Mike for their fabulous recipe. Somewhat sheepishly he confessed that it was an old standby in the Lenane family and was, in fact, a recipe they had culled from the Good Housekeeping Cookbook. It is a marvelous way to use up leftover turkey or chicken.

INGREDIENTS

6 tbsp. butter or margarine.
½ lb. sliced mushrooms.
¼ cup diced green pepper.
6 tbsp. flour.
3 cups ½ and ½ or a mix of ½ and ½ and heavy cream.
4 cups cubed cooked chicken or turkey.
A 4 oz. jar of pimentos, drained.
2 egg yokes, beaten.
2 tbsp. sherry.
Salt and pepper to taste.
8 warm patty shells or biscuits.

TO DO

In a skillet, melt butter, sauté mushrooms and peppers until soft (five minutes or so).
Stir in flour until blended.
Gradually stir in ½ and ½ and cook until mixture is thickened.
Add chicken & pimentos stirring often until just boiling.
Reduce heat to low, continuing to cook for 5 minutes.
In cup, put egg yolks and add a small amount of hot sauce.
Slowly pour egg yolks back into sauce, stirring constantly, until thickened.
Stir in sherry, salt and pepper. Serve on patty shells.

Boreegard
April 15, 2009