Reference > Farmer's Cookbook > POULTRY AND GAME > Chicken Hollandaise
  Chicken Soufflé Chicken Chartreuse  
CONTENTS · BIBLIOGRAPHIC RECORD

Chicken Hollandaise

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chicken Soufflé Chicken Chartreuse  
 
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