Chicken ÃÆ' la King (Franglais: "King-style Chicken") is a dish consisting of diced chicken in cream sauce, and often with sherry, mushrooms and vegetables, served over rice, pasta, or bread.
Video Chicken à la King
History
Some competing accounts about their origins have been outstanding:
- One claim was made by Delmonico chef Charles Ranhofer as Chicken ÃÆ' la Keene in the 1880s, named Foxhall Parker Keene.
- Another version claimed it was made in 1881 at Claridge's Hotel in London and was named after James R. Keene, father of Foxhall.
- Another account claims chef George Greenwald of Brighton Beach Hotel in Brighton Beach created it in 1898, named it after E. Clarke King II patron and his wife.
- Another account is that Chicken ÃÆ' la King was made in 1890 by the cooking hotel of William "Bill" King of the Bellevue Hotel in Philadelphia. Some obituaries in early March 1915 praised King after he died on March 4, 1915. The Editorial New York Tribune at the time of the King's death declared:
The name William King is not listed among the great on earth. No monument will be built on his memory, because he's just a cook. But what a cook! In her flaming genius fire that, on inspiring white heat, drove her one day, in the old Bellevue, in Philadelphia, to combine pieces of chicken, mushroom, truffle, red and green chili and cream in the enjoyment-some mixture once known as "Chicken a la King. "
The recipe was mentioned in New York Times in 1893, and earlier published recipes appeared in 1900 and 1905. Fannie Merritt Farmer put the recipe in his book in 1911 about catering. The Fannie Farmer Cookbook includes recipes for Chicken ÃÆ' la King in 1906 updates. It became a popular dish during the mid to late 20th century.
Maps Chicken à la King
References
External links
- Poultry Feed History at whatscookingamerica.net
Source of the article : Wikipedia
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