Yolks 3 eggs, well beaten
1 tablespoon finely chopped parsley
Whites 3 eggs, beaten stiff
Make a sauce of first five ingredients, add bread crumbs, and cook two minutes; remove from fire, add chicken, yolks of eggs, and parsley, then fold in whites of eggs. Turn in a buttered pudding-dish, and bake thirty-five minutes in a slow oven. Serve with White Mushroom Sauce. Veal may be used in place of chicken.
Chicken Hollandaise
1½ tablespoons butter
1 teaspoon finely chopped onion
2 tablespoons corn-starch
1 cup chicken stock
1 teaspoon lemon juice