Koninginnesouffle (Queen's Soufflé)

Description
A welcome addition to any lunch, with a soft creamy taste

Ingredients

 * 200 g chicken (cubed)
 * 50 g mince
 * 3 dl chicken stock
 * some parsley
 * pepper, salt and lemon juice to taste
 * 30 g butter
 * 30 g flour
 * 2 eggs

Directions

 * 1) Chop or mince the chicken. Roll the mince into small balls.
 * 2) Simmer the chicken stock with the parsley. Simmer the mince balls in the stock for 10 minutes.
 * 3) Mix the butter and flour with the stock and make into a thick sauce.
 * 4) Warm the cubed or minced chicken, the mince balls in the sauce and mix in the egg yolks. B eat the egg whites until stiff, fold into the ragout and transfer into an oven proof dish or into small ragout pots.
 * 5) Place in the middle of a hot oven and leave to rise for 20 minutes.
 * 6) Cover the pots or the dish with a warm cloth when transferring from the oven to the table.