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Chicken Hollandaise
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Joseph King, Kenilworth, 111.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 187. The excerpt below is the record exactly as published.
CHICKEN HOLANDAISE.— JCook UA tablespoons of butter and 1 teaspoon of finely chopped onion 5 minutes, add 2 table- spoons corn starch; and gradually 1 cup chicken stock. Add 1 tea- spoon lemon juice, Ys cup finely chopped celery, Y- teaspoon salt, a few grains of paprika and 1 cup cold cooked chicken cut in cubes; and when well heated, add the 3rolk of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.