Chicken or Veal a la King Recipe

• 2 tablespoons corn oil
• 2 tablespoons diced pimientos
• 2 tablespoons diced green peppers
• ¾ teaspoon salt
• ¼ teaspoon paprika
• 3 tablespoons Argo or Kingsford's Cornstarch
• 2 cups rich milk or light cream
• 2-½ cups diced cooked veal or chicken
• 1 cup diced mushrooms
• Buttered toast

1. Cook the peppers and pimientos gently in the corn oil till the pepper is soft.
2. Add the cornstarch and seasonings and gradually stir in the milk.
3. Bring to boiling point and add the chicken and mushrooms.
4. If fresh mushrooms are used, they should be boiled in five minutes.
5. Serve on toast.

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