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Chicken Hollandaise
4
servings- Difficulty
Medium
Published 1966
Ingredients
2 tablespoons 2 teaspoons ½
Method
Heat the butter and add the shallot and celery. Cook, stirring, for four or five minutes.
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.
Beat the egg yolks well and blend them into the chicken mixture. Co
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