Chicken Hollandaise

             1½ tablespoons butter
             1 teaspoon finely chopped onion
             2 tablespoons corn-starch
             1 cup chicken stock
             1 teaspoon lemon juice
             ⅓ cup finely chopped celery
             ¼ 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.