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Catholic Recipe: Eggs and Mushrooms a la King


  • 1/4 cup butter or margarine
  • 2 Tablespoons minced onion
  • 1-1/2 teaspoons salt
  • few grains pepper
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1/4 cup diced pimiento
  • 8 hard-cooked eggs, sliced
  • 1/4 cup diced green pepper
  • 2 cans (4 ounces each) button or sliced mushrooms
  • 8 Toast Cups (see recipe)
  • Details

  • Serves: 6
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

This is a variation of Chicken-a-la-King that can be served on days of abstinence.


Melt butter or margarine; add onion; cook over low heat until tender but not brown. Blend in salt, pepper, and flour. Add milk; cook, stirring constantly, until thickened. Add pimiento, eggs, green pepper, and mushrooms; heat well. Serve in Toast Cups (see recipe). Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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