Poach the chicken, bay leaf, peppercorns, salt, parsley and tarragon in water for 30 minutes. Then remove the skin from the meat and meat from the bones and cut it into cubes. Strain the cooking liquid and set aside.

Sauté the chopped shallots in butter, sprinkle with flour and add the reserved cooking liquid, sour cream and wine. Wait for it to boil, then add salt and pepper.

Set the sauce aside, stir in 4 egg yolks and the cheese, and add the chicken. Beat the egg whites until stiff and fold them into the sauce. Pour everything into a baking dish lined with parchment paper and bake at 180°C for about 30 minutes.

Recipe is from PP cook book Smells like home, contributed by Cilka Praprotnik, Slovenia.