Chicken à la King explained

Chicken à la King
Country:Disputed
Main Ingredient:Chicken, cream sauce, and often with sherry, mushrooms, and vegetables
Cookbook:Chicken à la King

Chicken à la King ('chicken in the style of King') is a dish consisting of diced chicken in a cream sauce, often with sherry, mushrooms, and vegetables, generally served over rice, noodles, or bread.[1] It is also often served in a vol-au-vent or pastry case.[2] It is sometimes made with tuna or turkey in place of chicken.

History

Various dishes of chicken "à la Reine" and "à la Royale" have appeared in cookbooks since as early as 1665, mostly without recipes; there is no indication that they are similar to the modern Chicken à la King.[3] [4] [5]

Several competing accounts about its origin have circulated:

The recipe was mentioned in The New York Times in 1893,[12] and early published recipes appeared in 1900[13] and 1905.[14] Fannie Merritt Farmer included a recipe in her 1911 publication on catering.[15] The Fannie Farmer Cookbook includes a recipe for Chicken à la King in the 1906 update.[16] In James Beard's 1972 American Cookery, the recipe calls for mushrooms, green bell pepper, onion, and pimiento together with chicken in a velouté sauce with sherry.[17] It was a popular dish during the middle to late 20th century.[18]

See also

External links

Notes and References

  1. D'Amato, Luisa (October 17, 2007). Delicious, easy to make and oddly addictive. The Waterloo Record (via Internet Archive)
  2. James C. O'Connell, Dining Out in Boston,, 2016, p. 273
  3. L'Esprit de Cour, 1665
  4. The Cooks and Confectioners Dictionary, 1724
  5. Nouveau traité de la Cuisine, 1739
  6. Allen, Beth and Susan Westmoreland (2004). Good Housekeeping Great American Classics Cookbook. Hearst Books,
  7. Gilbar, Steven (2008). Chicken a la King & the Buffalo Wing: Food Names and the People and Places. Writers Digest,
  8. George Leonard Herter and Berthe E Herter, (1971) Bull Cook and Authentic Historical Recipes and Practices, p31
  9. Staff report (March 5, 1915). "Chicken a la King" inventor dies. New York Tribune, p. 9, col. 5
  10. Via Philadelphia Ledger (14 March 1915). A name on all men's tongues. The Washington Post, pg. M4
  11. Editorial (7 March 1915). Chicken a la King. New York Tribune, pg. 8, cols. 1-2
  12. Staff (14 December 1893). Dinner to Princeton's Football Team. The New York Times, p. 3.
  13. A Book of famous old New Orleans recipes used in the South for more than 200 years. Peerless Printing Co., 1900; the 1900 date is dubious based on the recipes and the typography -- Goodreads.com gives 1959 https://www.goodreads.com/book/show/18076734-a-book-of-famous-old-new-orleans-recipes-used-in-the-south-for-more-than
  14. Staff report (3 February 1905). Chicken a la King. Washington Times, p. 7, col. 1
  15. Farmer, Fannie Merritt (1911). Catering for special occasions. D. McKay
  16. Marion Cunningham, Fannie Merritt Farmer, Lauren Jarrett (1996). The Fannie Farmer cookbook. Random House, Inc., p. 250.
  17. Book: Beard, James . James Beard . 1972 . American Cookery . New York . Little, Brown and Company . 202 . 978-0-316-09868-7.
  18. News: DE GUSTIBUS; The Entree That Wouldn't Die . The New York Times . 1989.