Chicken Hollandaise

Preparation info
    • Difficulty

      Medium

Appears in

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • tablespoons butter.
  • 1 teaspoon finely chopped onion.
  • 2 t

Method

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.