Description Edit

A welcome addition to any lunch, with a soft creamy taste

Ingredients Edit

Directions Edit

  1. Chop or mince the chicken. Roll the mince into small balls.
  2. Simmer the chicken stock with the parsley. Simmer the mince balls in the stock for 10 minutes.
  3. Mix the butter and flour with the stock and make into a thick sauce.
  4. Warm the cubed or minced chicken, the mince balls in the sauce and mix in the egg yolks. B eat the egg whites until stiff, fold into the ragout and transfer into an oven proof dish or into small ragout pots.
  5. Place in the middle of a hot oven and leave to rise for 20 minutes.
  6. Cover the pots or the dish with a warm cloth when transferring from the oven to the table.

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