*  Exported from  MasterCook II  *

                            Chicken A La King

Recipe By     : Mrs. Helen Touwnsend Ziebold
Serving Size  : 6    Preparation Time :0:45
Categories    : Entreé                          Fowl & Game
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  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Tbsp          Butter
   4      Tbsp          Flour
   1 1/4  C             Chicken Broth
   1 1/4  C             Half And Half
   1      Tsp           Salt
     1/4  Tsp           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      C             Cooked Diced Chicken
   2      tbsp          Pimiento -- chopped
   1                    Green Bell Pepper -- for garnish
   6                    Ripe Olives -- for garnish

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 walt, 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 cut from pits.  Serve with
hot crisp toast or over rice or in patty shells.

Serves 6

Source:  "Mountain Measures"
  --Junior League of Charleston, WV ed.  1974

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