Ham a La King

Anyone reading this while on a diet, close your eyes and turn away now. Go on to the next one. For those who like rich, American-tasting dish, with its egg yolks and cream and white sauce, read on. This is simply a version of the classic Chicken à la King that legend would have it was created out of leftovers by one William King, a Philadelphia cook, sometime in the 1890s.



1 cup white sauce.

2 egg yolks.

½ cup cream.

1 cup sliced fresh mushrooms

1 spring onion, chopped.

½ red capsicum, sliced

50g butter.

Salt and freshly ground black pepper to taste.

½ cup Port, or Sherry, or Marsala.

¼ cup chopped fresh parsley.

1 cup diced lean ham.



Prepare the white sauce and set aside. Whisk the egg yolks into the cream and set aside. Prepare the vegetables and set aside.



Melt the butter in a sauté pan over a hot flame and quickly cook the mushroom, capsicum and spring onion. Add the port/sherry/whatever and allow it to reduce by half, then add the white sauce, parsley, salt and pepper. Bring to the boil, stirring constantly.

Remove the pan from the flame and quickly beat the egg mixture into the sauce. Add the meat and return to the flame to heat through, but do not boil.


Serve with: Something to offset the richness of the ham dish would be good; boiled new potatoes, perhaps, and a medley og green vegetables.


Serves: 2.


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