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A La King Toast Cups

  • One loaf of your favorite bread
  • 1 cup sliced mushrooms
  • 3/4 cup butter, divided and melted
  • 1/2 cup flour
  • Paprika (optional)
  • 2 cups chicken stock, heated
  • 3/4 cup milk, scalded
  • 2 egg yolks, slightly beaten
  • 2 cups cooked chicken pieces or strips
  • 1/2 cup pimiento strips (optional)
  • 1 tsp salt
  • Pepper to taste
The day before, prepare one loaf of your favorite bread.

The next day, slice bread into pieces 1 1/2 to 2 inches thick. Trim off crust (save for your favorite meatloaf or bread pudding recipe). Hollow center of each piece to make a cup. Bake at 200°F for about 2 1/2 hours until lightly browned and crisp. While this is baking, prepare the filling.

Sauté mushrooms in 1/4 cup butter and drain. In a heavy saucepan, combine remaining butter and flour; blend thoroughly. Add paprika, if your little heart desires. Slowly add heated chicken stock and scalded milk. Bring to a boil and cook for 5 minutes, stirring constantly.

Remove from heat and add egg yolks, chicken, mushrooms and pimiento, if your little heart desires. Season according to taste. Serve in toast cups.

Variations:
** Substitute for the cooked chicken: cooked game (pheasant, quail, dove, squirrel, rabbit, venison, turkey.)
** Substitute for the cooked chicken: seafood (boiled shrimp, boiled craw fish, cooked scallops.)

Note: This recipe was obtained many years ago from Schraft's Restaurant in New York City. The original recipe called for 1/2 cup sour cream and 1/4 cup milk.
Submitted by Tess M Nov 23, 2009 15 min 30 min 45 min
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