Chicken Hollandaise

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


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


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.