1 small egg, beaten
1 small onion, minced
1/2 teaspoon dry mustard
1/4 cup milk
2 tablespoons trout stock
1/2 teaspoon lemon juice
Plug egg, onion, mustard and milk into a blender or food processor.
Chop chicken breasts in half lengthwise, then place on top.
In a mixing bowl, put all vegetables (except sweet corn) into blender or food processor, and process as needed until completely blended.
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