Chicken Soufflé

Ingredients

• 80 g skinless chicken flesh
• 50 g flour
• 30 g butter
• 20 g grated Parmesan
• 2 1/2 dl milk
• 4 eggs
• 1 pinch salt

Instructions

1. Make a balsamella (béchamel) with butter, flour and milk; off the boil, stir in Parmesan, salt, yolks and finely chopped chicken.
2. Beat the whites stiff and fold them gently into the mixture.
3. Pour into a heatproof dish, brown lightly in a Dutch oven, and serve hot (or cold).