Liturgical Year : Recipes : Eggs and Mushrooms a la King

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Catholic Recipe: Eggs and Mushrooms a la King

INGREDIENTS

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:

Food Categories

Often Made With

Toast Cups

Feasts

None

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

DIRECTIONS

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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