When I lauched into this Seafood á la King recipe, I didn't give the origins of the name much thought. A classic name, an opportunity to show off our ivory handled antique fish serving set and guests certain to appreciate a fancy fish entrée, it was a no brainer.
But now it's got me to wondering. Did this catch-all descriptor, common as hog tracks in Arkansas, ever carry prestige and exclusivity? Fannie Farmer, Erma Rombauer and the wise food editors at Good Housekeeping all have weighed in. Swanson's, Campbell's and Stouffers are well-esablished players, and even in our digital age Epicurious, All Recipes and Food Network still bow before the King.
Perhaps the secret to the popularity of the House of á la King is its inclusiveness: be ye fish or fowl, vegetable, waffle or road kill, any and all are easily made presentable at court. Dress yourself in a sherry-laced cream sauce, decorate yourself with some peppers and mushrooms and you're good to go.
Come to think of it, things might have turned out differently for the Houses of Bourbon and Romanov had they cut their subjects this same slack.
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Unlike other dynasties, á la King has relatively recent roots. Though there are a handful of pretenders to the throne, my money's on this 1916 New York Tribune tribute to the late William King of Philadelphia:
"The name of William King is not listed among the great ones of the earth. No monuments will ever be erected to his memory, for he was only a cook. Yet what a cook! In him blazed the fire of genius which, at the white heat of inspiration, drove him one day, in the old Bellevue, in Philadelphia, to combine bits of chicken, mushrooms, truffles, red and green peppers and cream in that delight-some mixture which ever after has been known as 'Chicken a la King.' "
Which brings us to my contribution to this esteemable legacy. Shrimp, scallops and oyster mushrooms (clever, no?) in a puff pastry shell. A sauce silkened with extra egg yolks and slivered toasted almonds sprinkled atop. Further fancified with extra puff pastry scallops and free-form sea life forms I imagine even HRH Elizabeth II would approve.
Click here for the recipe for Seafood á la King.