Chicken ragout

Peel and finely chop onions. Melt 1 tablespoon of butter in a pan and gently fry onions. Add poultry, mace, thyme, lemon juice and salt and pepper to taste and bring to the boil. Put in chicken fillets and simmer for about 15 minutes, halfway through cooking. Chop parsley very finely. Take the chicken breast out of stock with skimmer and cut into small pieces. Take a piece of mace from stock.

Preheat oven to 200 ° C or gas oven 4. Melt butter residue in pan. Stir in flour. Add stirring for dash of broth. Continue stirring until smooth sauce occurs. Whip cream and pieces of chicken through it. Warm the ragout gently for 5 to 8 minutes to a nice thickness. Season well with salt and pepper. In the meantime, place the piecooks on a baking tray in the oven and allow to heat up in approx. 5 minutes. Put pastries on four plates and create ragout. Sprinkle parsley over it.