Chicken Hollandaise
A dish with butter and finely chopped onion at the center.
contains dairycontains eggscontains meat
Ingredients
US
Metric
- 22 ml butter
- 5 ml finely chopped onion
- 30 ml corn-starch
- 240 ml chicken stock
- 5 ml lemon juice
- 80 ml finely chopped celery
- 1 ml salt
- Few grains paprika
- 240 ml cold cooked chicken (cut in small cubes)
- Yolk 1 egg
Make it lactose-friendly
- 1½ tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 221 |
|---|---|
| Protein | 0.5 g |
| Fat | 17.3 g |
| Carbs | 16.3 g |
| Fiber | 0.8 g |
| Sodium | 620 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States