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Chicken Hollandaise
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 172. The excerpt below is the record exactly as published.
CHICKEN HOLLANDAISE 1 cup cold chicken 2 tablespoons butter Salt and paprika 1 tablespoon lemon juice Vi cup 1 egg Cook the chicken in the butter for five minutes; add the seasoning and lemon juice. When thoroughly mixed add the milk and the egg, well beaten. Stir until it thickens and serve in patty cups or on crackers. ENGLISH MONKEY 1/2 cup bread crumbs 1/2 cup milk
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