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Show CHICKEN A LA KING MAKES SAVORY DISH - - I V""t. i 1. ssaasaa. i i i i ii a Sprigs of parsley top that shortcakes served with chiclien la king. Buffered pass ara a savory addition. shortcakes or baking tha dough in small tart pane. By MRS. ALEXANDER GEORGE A la king mixtures chicken with peaa, lobster with aaparegua spears, duck with buttered green beans are especially suitable for the summer sum-mer luncheon or buffet aupper. All sorts of combinations may be made. Mushrooms, hsrd-cooked eggs, sweetbreads, fish, fowl and many other meats blend nieery with a well-seasoned white aauca to which uncooked egga are added. And the mixture may be aerved poured over hot toast, crackers or biscuits. bis-cuits. It also may be used as a filling fill-ing for biscuit and shortcake patty shells or cases. Eggs Add Color The difference between a la king mixtures and ordinary creamed combinations is that tha former are yellower, creamier and more velvety. vel-vety. (The color la caused by the eggs, which ara added just before the dish is served.) Chicken, fish and duck a la kings are already comparatively well-known well-known and popular. Egga a la king, however, ara just aa tasty, but not nearly as waU known. And numerous numer-ous other combinations are just as delectable. Including lobster, crab and ahrimp mixtures. For those who like to add a bit of sherry to their cooking, the a la king dish offers an excellent opportunity. op-portunity. (Approximately two ta-blespoonsful ta-blespoonsful msy be allowed for each, two cupa.) Here's Secret Ona of the most important secrets se-crets of the success of such com-Mnatione com-Mnatione lias in adding the unbooked un-booked eggs just before the dish is served. If the eggs are allowed to eook for any length of time cur-Ulnar cur-Ulnar ia liable to result. Good pastry sheila call for aa slmoat professional touch in mak-ng mak-ng them. A rich biscuit dough may e made to serve the purpose, rtow-iver, rtow-iver, by shaping it Into Individual |