Chicken a la King

Telephone call about the Emily Post-post: why Chicken a la King, what is so great about that recipe? No idea, but do remember that my mother once made it for a Christmas dinner as a second course. Where she found the recipe? Not in her Dutch cookerybook. Maybe a newspapercutting. Was it a fashionable recipe? And which King, or Somebody King? I dug up a recipe in the 1973 edition of Souterh Cooking from mrs. S.R. Dull (Jeez, I hope that does not predict the taste of her recipes.)

Chicken a la Kingwhat you need: 1 hen, a can mushrooms, 3 green peppers, 3 pimentoes, 1/2 cup cream, 1cup chopped blanched almonds, yolks of 4 eggs, 3 cups of white sauce, salt and cayenne pepper to taste.
what you do: Boil hen until tender, as for salad; dice, remove all skin and veins (and the bones I suppose, but they are not mentioned). Make white sauce the usual way. Remove seed from green peppers, boil until tender in salt water; remove the skin and chop with red peppers (pimentoes?), chop almonds. Put all the ingredients into the white sauce while it is hot (in a double boiler, au bain marie0; beat yolks of eggs into cream; add to mixture and cook over hot water until the eggs are cooked and it thickens. Serve in timbales, on toast or from a serving dish. This will serve aboute one dozen.

Remains the question: KING WHO???? WHAT KING????
This the answer? http://www.youtube.com/watch?v=6LoQcj-5Rl0
A confusing Max Fleischer COLOR CLASSIC from 1937 featuring Mae Wests duck equivalent.