Cut the chicken into portions, add water so that they are covered with it and boil. Take the foam out, salt, put a tablespoon of melted butter, lemon zest, lemon juice and parsley greens. Boil until it is ready.

In to 3–4 cups of the broth add flour mix with butter. Boil and filter, add boiled shrimps, cauliflower, precooked in broth, tinned asparagus. Boil it again and add it to chicken portions.

Serve with boiled crayfish. Decorate the dish with parsley greens.