Recipes

Chicken or Turkey a la King

Recipe No. 382 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Chicken · Meat

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 382 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Add 1 to 2 pounds (one to two No. 56 dippers) finely chopped green peppers and pimientos to recipe for creamed chicken or turkey. Heat thoroughly. Mix 1½ cups egg yolks with enough cream or milk to make a smooth mixture. Pour slowly into creamed chicken or turkey, stirring constantly. Heat about 5 minutes. Remove from heat to prevent simmering after egg yolks are added. Serve at once.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 382, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.