KAUFMANN’S CHICKEN A LA KING

PG tested 2 medium green peppers ½ pound mushrooms 7 tablespoons of butter, divided 6 tablespoons flour ¾ teaspoon salt

teaspoon white pepper 3 cups milk, divided 2 cups cooked and diced chicken

½ cup sherry

Clean peppers, discard seeds and cut into ¾-inch pieces. Clean mushrooms and cut in quarters. Saute peppers and mushrooms separately in one tablespoon butter until crisp and tender but not brown. Set aside.

Make the roux: Melt six tablespoons of butter in a three-quart saucepan over medium heat. Add flour and blend well, using a whisk. Add salt and pepper and simmer for two to three minutes, stirring constantly.

Add about half the cold milk to the roux while stirring. When milk is thoroughly blended, add remaining milk. Bring to a full boil, stirring constantly with the whisk. If sauce appears to be too thin, blend in additional milk.

Lower the heat. Add sauteed peppers, mushrooms and chicken, stirring gently with a wooden spoon for a few minutes until well heated.

Remove from heat and add sherry, but do not stir until just before serving. When ready to serve, stir sherry gently into a la king and serve on toast points, biscuits or pastry cups. Serves 6. From Kaufmann’s Cookbook (Kaufmann Food 1970s). Reprinted from the PG March

2009.