Tartlets from the bottom

Ingredients for Tartlets from the bottom

Instructions for Tartlets from the bottom

To prepare the Tartlets from the bottom recipe, please follow these instructions:

The chickens are sprinkled inside with a few teaspoons. Salt in each. And like with a handful of well-washed parsley in each (it gives a good taste).
Brush them with melted butter and sprinkle salt on the outside.
Put in ovenproof dish or frying pan with your back down. Pour a few mugs of water.
Step 200 gr. For 1½ hours.

Pour off the heat and save it! When cooled off, you can foam the grease.
Let the chickens cool a bit so that you can touch them. Pour the meat and chop it into 1x1 cm pieces, as far as possible.


Melt the butter without melting it. Bring all the flour and whip strong. Get the cold milk in a little while. Whip thoroughly all the lumps out between the milk girls. It may be very thick. Then cook chicken stock, gradually, until it has a proper consistency (like some thick). Let the cook cook - and keep moving all the time.
When the sauce is ready, asparagus comes from glass. Just two glasses of the good ones. They should be cut into 2 cm long pieces. You can also get some mushrooms in, from glass or some, you yourself fry.
Finally, chicken pieces are heated in the saucepan.