Chicken Hollandaise

Ingredients

• three tablespoons butter
• one teaspoon finely chopped onion
• one tablespoon cornstarch
• one and one-half cups chicken stock
• one-half tablespoon lemon juice
• three-fourths teaspoon salt
• one-eighth teaspoon paprika
• one-half cup finely chopped celery
• one and one-half cups chopped, cooked chicken
• the beaten yolks of two eggs

Method

1. 1

   Cook butter with onion until yellow.

2. 2

   Add cornstarch and gradually pour in stock.

3. 3

   Stir until thickened, then add lemon juice, seasonings, celery, and chicken.

4. 4

   Add egg yolks and cook for one minute.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 16. The excerpt below is the record exactly as published.

Chicken Hollandaise Cook three tablespoons butter with one tea- spoon finely chopped onion, until yellow; add 91 Chafing Dish Possibilities one tablespoon cornstarch, and pour on gradu- ally one and one-half cups chicken stock. Stir until mixture thickens slightly, then add one- half tablespoon lemon juice, three-fourths tea- spoon salt, one-eighth teaspoon paprika, one-half cup finely chopped celery, and one and one- half cups chopped, cooked chicken. When thoroughly heated, add the beaten yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.