11/2 tablespoons butter 1/3 cup finely chopped celery
1 teaspoon finely chopped onion 1/4 teaspoon salt
2 tablespoons corn-starch Few grains paprika
1 cup chicken stock 1 cup cold cooked chicken, cut in small cubes
1 teaspoon lemon juice
Yolk 1 egg
Cook butter and onion five minutes, add corn-starch and stock gradually. Add lemon juice, celery, salt, paprika, and chicken; when well heated, add yolk of egg slightly beaten, and cook one minute. Serve with buttered Graham toast.