For the cheese filling (2 l milk, 500 g roux, 650 g grated cheese, juice of ½ lemon, 2 dl cream, 4 egg yokes, pepper, salt, nutmeg): make the cheese filling as for a cheese croquette.

Place the Chicken donut on a tray with baking paper and pipe in the filling (30 g per person) into the opening of the chicken donut. Sprinkle some cheese on it and bake it in a preheated oven at 180°C for ± 12 min.

Put the potatoes and carrots into salted water and boil gently. 

Drain and mash, add warm milk and finish with the butter and herbs.

Arrange everything on the plate and serve with the demi-glace sauce.

Finish with flat leaf parsley.