Chicken Hollandaise Recipe

• 1½ tablespoons butter
• 1/3 cup finely chopped celery
• 1 teaspoon finely chopped onion
• ¼ 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
• 1 egg yolk

1. Cook butter and onion over low heat 5 minutes; stir in corn starch and stock gradually.
2. Add lemon juice, celery, salt, paprika, and chicken; when well heated, add yolk of egg slightly beaten, and cook one minute.
3. Serve with buttered Graham toast.

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