600 g of boneless white meat 

3 carrots 

3 cloves garlic – finely chopped 

800 g butter 

80 g of white flour 

500 ml of chicken soup 

300 ml of milk 

Grated nutmeg 

White pepper – ground 

2 teaspoons salt 

2-3 teaspoons of lemon juice 


Put whole peeled carrots to cook, then halfway through cooking, add all the white meat to cook so that everything is ready at the same time. Strain the soup and set aside about 500 ml for the béchamel sauce. Chop the lukewarm chicken meat into long fronts. Chop the carrot into shorter sticks. 

Melt the butter, then briefly fry the finely chopped garlic. Add flour and mix quickly until the mass is even. Shorter frying of flour enables better thickening. Slowly, with constant stirring, add warm soup and milk with a wire or a spoon, which you can combine beforehand. Stir for a minute or two to break up all the lumps and thicken the sauce a bit. Keep in mind that the sauce will become more than twice as thick as it cools. Add the chopped chicken and carrot. Stir for a few more minutes on the hob. Remove from the heat and add lemon juice, salt, grated nutmeg and white pepper. 

There is a lot of controversy over whether this is a dish! 

Collected by: 

Sava Antic I / 2