Chicken soufflé

1 serving


Boil the chicken. Separate the flesh and pass it through a meat grinder several times. Rub well with a spoon, then add salt, raw yolks, cream, beaten into thick foam, raw proteins and gently mix everything. Place the souffle on a butter vegetable greased with butter, smooth the surface, drizzle with oil and put it in the oven. Serve in a pan in which the soufflé was baked.