Broccoli Casserole with Chicken

Divide cleaned broccoli into small roses. Cut stems into 2cm long pieces, blanch with the roses in enough salted water for 4 min, drain, rinse when cool and drain well. Cut cooked chicken into cubes or shred. Remove peel from potatoes and carrots and cut into cubes, cleaned spring onions into rings. roast everything together in a roasting pan of half the butter at medium temperature, stirring, until the onion rings have become translucent. Prepare a roux with the remaining butter and flour, extinguish with beef broth, whipping cream and milk and simmer at low temperature for 10 min, stirring again and again. Add the egg yolks and season with salt, pepper and freshly grated muscatel. Whip the egg whites with a little salt until firm, fold into the sauce with the cheese and season to taste. Mix broccoli, chicken breast and sauce with the vegetable mixture in the roasting pan and smooth the surface. Bake the casserole in a heated oven at 180 °C for 40 minutes.

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