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.
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 Nov 23, 2009
15 min
30 min
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