Chicken Hollandaise
- 1 1/2 tablespoons butter
- 1 teaspoon finely chopped onion
- 2 tablespoon corn starch
- 1 cup chicken stock
- 1 teaspoon lemon juice
- 1/3 cup finely chopped celery
- 1/4 teaspoon salt
- Few grains paprika
- 1 cup cold cooked chicken, cut in small cubes
- 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.
Submitted by Aug 15, 2009
15 min
30 min
45 min