Ingredients: 1 chicken
1 onion 3 carrots
coarse salt 3 potatoes 500 g pumpkin
20 5 corn beef and rice dumplings
2 egg yolks 3 tablespoons grated cheese 150 ml
milk
Preparation: Place
disk
chicken cut in pieces, onion and carrots into pieces and a handful of salt.
Cover with cold water, bring the heat and cook until the chicken is tender.
Add potatoes and pumpkin into cubes, the corn kernels with a knife and albondiquillas.
While cooking, remove the chicken, boneless, shred the meat and put it back on disk.
In a bowl make a paste with the yolks, grated cheese and milk. Incorporate
disk tablespoons broth, stirring constantly, until liquid consistency.
Pour over the casserole, stir until thickened and serve.
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