Mix the milk with the salt, baking soda and butter. Gradually add the flour, stir until you get a soft dough and leave it for 10 minutes in the freezer.
Lightly grease small baskets and use your fingers to lay the sides and bottom of each with dough. Put them to get toasted for 10-odd minutes in a moderately heated oven. Heat the oil in a pan on the stove and fry until the very finely chopped onions, mushrooms and chicken are completely soft.
Finally, add the spices and mix. Beat the egg and add it slowly into the stuffing through a strainer. Wait for the small pieces of egg to tighten and mix with 1-2 tablespoons of liquid cream. Once the liquid has evaporated, remove the stuffing from the heat.
Distribute the filling in the baskets and return them to get toasted to a light tan in the oven. Cool and remove from the baskets.