Chicken Hollandaise

Preparation info
  • 4

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons butter
  • 2 teaspoons finely chopped shallot or scallion
  • ½

Method

  1. Heat the butter and add the shallot and celery. Cook, stirring, for four or five minutes.

  2. Add the cornstarch and gradually add the stock, stirring constantly. When the mixture is thickened and smooth, add lemon juice, salt to taste and cubed chicken. Heat thoroughly.

  3. Beat the egg yolks well and blend them into the chicken mixture. Co