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Chicken à la king is not necessarily a left-over dish, for it may be made from either left-over chicken or, if desired, chicken cooked especially for it. It makes an excellent dish to prepare in a chafing dish, but it may be conveniently prepared in a saucepan on the fire and served in any desirable way.

CHICKEN À LA KING

3 Tb. fat (butter or bacon fat or part of each)

2 Tb. flour

3/4 c. chicken stock

1 c. milk or thin cream

1 tsp. salt

1/2 c. mushrooms

1/4 c. canned pimiento

1-1/2 c. cold chicken

2 eggs

Melt the fat in a saucepan, add the flour, and stir until well mixed. Heat the stock and the milk or cream, pour this into the mixture, stir rapidly, and bring to boiling point. Add the salt and the mushrooms, pimientoes, and cold chicken cut into pieces 1/2 to 1 inch long, allow the mixture to come to the boiling point again, and add the slightly beaten eggs. Remove from the fire at once to prevent the egg from curdling. Serve over pieces of fresh toast and sprinkle with paprika.

Chicken Croquettes.
--Left-over chicken may be used to advantage for croquettes made according to the following recipe. When the ingredients listed are combined with chicken, an especially agreeable food will be the result. If there is not sufficient cold chicken to meet the requirements, a small
quantity of cold veal or pork may be chopped with the chicken.

CHICKEN CROQUETTES

3 Tb. fat

1/4 c. flour

1 tsp. salt

1/8 tsp. pepper

1/4 tsp. paprika

1 c. chicken stock or cream

2 c. cold chicken, chopped

1/4. mushrooms, chopped

1 tsp. parsley, chopped

1 egg

Fine bread crumbs

Melt the fat in a saucepan, add the flour, and stir until well blended. Add the salt, pepper, and paprika. Heat the stock or cream and add to the mixture in the saucepan. Stir constantly until the sauce is completely thickened. Then add the chopped chicken, mushrooms, and parsley. When cold, shape into oblong croquettes, roll in the egg, slightly beaten, and then in fine crumbs. Fry in deep fat until brown. Serve with a garnish or some vegetable, such as peas, diced carrots, or small pieces of cauliflower, as well as with left-over chicken gravy or well-seasoned white sauce.