Chicken Soufflé

Boil the chicken breast in salted water until done, let it cool, remove the skin, and pass it through a meat grinder twice.

Dry the flour in a dry skillet, pour in the milk, season with salt, and simmer over low heat for 10 minutes, stirring constantly.

Let the sauce cool and strain it (it should have a runny consistency).

Separate the egg yolks from the whites. Combine the sauce and minced chicken, then fold in the melted (not hot) butter and egg yolks.

Whip the egg whites into stiff peaks and gently fold them into the meat mixture.

Grease a baking dish with butter, transfer the mixture into it, and smooth the top.