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Chicken a la King
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| 1/2 lb | mushrooms |
| 1 | red pepper chopped |
| 2 oz | butter |
| 4-5 tbsp | flour |
| 1 tsp | salt |
| 1 | chicken stock cube |
| 2 cups | stock from boiling chicken or water |
| 1 cup | milk |
| Dash | pepper |
| 2 tsp | sugar |
| 1 cup | cream |
| 2 | beaten egg yolks, (optional) |
Sauté mushrooms and pepper in the butter
Add flour, salt and blend.
Then add. Stock and milk bit by bit. Cook until thickened.
Add cream and egg yolks if using.
Serve over vol au vent shells on top of rice.
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