Chicken à la King

Instructions

1. Wash and slice the mushrooms.
2. Cook them without colour in the butter.
3. If using raw pimento, discard the seeds, cut the pimento in dice and cook with the mushrooms.
4. Cut the chicken in small, neat slices.
5. Add the chicken to the mushrooms and pimento.
6. Drain off the fat. Add the sherry.
7. Add the veloute, bring to the boil.
8. Finish with the cream and correct the seasoning.
9. Place into a serving dish and decorate with small strips of cooked pimento