Chicken pudding



  • 100 g of chicken flesh
  • 10 g of white bread
  • 1/2 tsp of dairy butter
  • 1/4 glass of milk
  • 1 egg
  • 1/4 tsp of salt solution
  • spring onion


Wash chicken flesh and mince it twice. Add stale bread (soaked in 1 tbsp of milk) during the second mincing. Grate the mass through the sieve, add milk, raw yolk, stiffly frothed white, and salt solution. Mix the ingredients properly. Grease the baking tray (for pudding) with butter and put the mass there. Powder the pudding with cut spring onion before serving.

Enjoy your meal!

Tip! You may serve chicken pudding with potato mash or vegetable purée.