Souffle with boiled chicken

300 g pulp cooked chicken

2 eggs

1 boiled carrots

1 glass cream

2 Art. l. breadcrumbs

1 Art. l. butter

1 h. l. wheat flour

salt

Preparation of the sauce: the flour dry, cool and dilute its cream and cook for 5-7 minutes.

Wipe carrots through a sieve.

Boiled chicken mince 2-3 times, add the butter, eggs, sauce, salt and whisk.

Tins greased baking tray, sprinkle with breadcrumbs, laid mass sandwiching it 2-3 carrots. Souffle bake at 220 degrees for 20-30 minutes.

Post souffle with boiled chicken without removing from the molds, garnished with fresh vegetables.

How to choose a meat grinder. We will tell.