Recipes and Stories

27 February 2017: Fancy Food and Chicken à la King

February 27, 2017

Tags: Classic American Cooking, Chicken à la King, Chicken

Classic Chicken à la King served over buttered toast
During the post-war 1940s, ‘50s, and early ‘60s, when homemaking was still the most common profession for women, a popular form of entertainment was the ladies’ luncheon, either as an end in itself or as a part of a bridge party, garden club, or church circle meeting. The food for these occasions was dainty and fancy: tomato aspic, consommé, creamed chicken and seafood, casseroles, chicken, ham, and fish salads, and congealed and composed salads. How it looked was probably more important than how it tasted, but flavor was still not to be taken for granted.

The king, if you’ll pardon the expression, of all this dainty fare was Chicken à la King. Basically creamed chicken with an attitude, it dates back, as so many things of its kind do, to the late nineteenth or early twentieth century, with at least four claims on the credit for its creation. (more…)

6 October 2014: Remembering Daisy Redman and Chicken Madeira

October 6, 2014

Tags: Classic Southern Cooking, Savannah Cooking, Daisy Redman, Chicken, Madeira, Autumnal Cooking

Daisy Redman's famous Chicken Madeira, photographed by John Carrington in the dining room of Savannah's historic Battersby-Hartridge House, where Mrs. Redman's cooking frequently graced the table.
At the end of the 1970s, DuBose Publishing Company of Atlanta released a slim little volume called Four Great Southern Cooks. Despite its unassuming appearance, this book was destined to become one of the great treasures of traditional Southern cooks and food historians. Tattered copies that survive are fiercely guarded as family heirlooms, especially here in Savannah. (more…)