Poultry Soufflé

Skin the roast chicken, remove from the bones. Chop meat into small pieces. Set aside in a baking dish.

For sauce, heat butter in a saucepan. Sprinkle in flour. Sweat through while stirring. Add milk and make 7 min. Keep stirring. Season with salt, pepper and nutmeg. Remove the saucepan from the stove. Stir in egg yolks and grated cheese. Whip the egg whites in a saucepan until stiff. Fold in with the finely chopped meat. Pour into a greased ovenproof dish. Place in the heated stove on the middle shelf. Cover with the lid or aluminum foil 10 minutes before the end of the cooking time.

Baking time: 35 min

electric stove: 180 °C

Gas stove: level 3

Do not open the aluminum foil during the baking time, otherwise the soufflé will fall together. It must be served on the spot after baking.

When to offer: As a small dinner. With chopped lettuce in yogurt marinade. Preparation

10 min

Preparation

50 min

Menu 4/10

Tip: Use creamy natural yogurt for an even finer result!

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