Melt clarified butter, steam chicken, onion and leek on low fire.
Add marjoram leaves and rosemary sprigs, deglaze with white wine and water. Add cream if necessary. Season with a little pepper and salt and let it boil.
Fill into a greased casserole dish, sprinkle with grated cheese or almond slices.
Cook in a good medium heat (200 °C) for about fifteen minutes.
Veal can be used.
It goes well with: Dry rice.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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