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Chicken a LA King I

A creamy chicken dish with mushrooms, pimientos, and a sauce thickened with flour, finished with egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 4,172 recipes mention both. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Chicken a LA King I

Ingredients

Directions

Make the sauce

  1. Melt the chicken fat or butter in a pan.

  2. Add the flour and stir until well blended.

  3. Gradually pour in the stock, milk, and cream while stirring constantly.

  4. Bring to a boil, then add the salt and butter bit by bit.

Finish the dish

  1. Stir in the fowl, mushrooms, and pimientos, and bring to a boil again.

  2. Finally, add the beaten egg yolk.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chicken + mushroomtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Milk + buttertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Mushroom + buttertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Cream + buttertop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Mushroom + milktop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Thickens the butter and stock into a smooth sauce as it cooks.
Egg yolk
Enriches and thickens the sauce gently when added at the end.
Butter
Adds richness and a silky, rounded flavour to the sauce.
Mushrooms
Add earthy flavour and a tender, meaty texture.
Boiled fowl
Provides the main protein and substance of the dish.

The step that matters

Adding the egg yolk. Egg yolk thickens through gentle heat; if the sauce is kept at a hard boil after it is added, the yolk can scramble and turn grainy. Add it off the heat or at low heat, stirring constantly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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