Chicken Hollandaise

Ingredients

• 1½ tablespoons butter
• 1 teaspoon finely chopped onion
• 2 tablespoons corn-starch
• 1 cup chicken stock
• 1 teaspoon lemon juice
• ⅓ cup finely chopped celery
• ¼ teaspoon salt
• Few grains paprika
• 1 cup cold cooked chicken, cut in small cubes
• Yolk 1 egg

Steps

1. Cook butter and onion five minutes, add corn-starch and stock gradually. Add lemon juice, celery, salt, paprika, and chicken; when well heated, add yolk of egg slightly beaten, and cook one minute. Serve with buttered Graham toast.

More recipes with butter, onion, cornstarch, broth or stock, lemon, celery, paprika, chicken or eggs

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.