Instructions: "Since the kosher laws prohibit the cooking of milk with meat or fowl, chicken a la king was a forbidden dish until clever cooks found out how to omit the cream and still succeed with the taste.

Gromer of the Sheraton Tel Aviv Hotel, is fit not only for a king, but even for a rabbi."

1 large chicken (about 5 lbs.)

7 1/2 tbsp margarine
3 tbsp flour
1 1/2 cup chicken stock
1/2 cup white wine
1/2 clove garlic, minced
dash of white pepper
dash of mace or nutmeg
1 fleshy green pepper
1 red pimiento
1 cup sliced mushrooms
2 egg yolks

Cut up the chicken and cook in a shallow pan with water to cover about 35 minutes, or until the meat can be removed from the bones and diced into 1 inch chunks. Reduce the stock to 1 1/2 cups by boiling briskly. Melt 3 tbsp of margarine, add the flour, and when the mixture bubbles, stir in the chicken stock and wine. Flavor with the garlic, white pepper, and made or nutmeg. Dice the pepper and pimiento, add the mushrooms, and saute in 3 more tablespoons margarine. Add to the chicken and keep hot. Put the chicken stock sauce into a blender. Slowly add the remaining margarine and the egg yolks, and blend until the mixture is white. Add this sauce to the remaining ingredients, and mix carefully. Serve in patty shells.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.