Tartelets with chickens in beurre blanc

Ingredients for Tartelets with chickens in beurre blanc

Instructions for Tartelets with chickens in beurre blanc

To prepare the Tartelets with chickens in beurre blanc recipe, please follow these instructions:

Scallops are chopped finely and boiled with white wine vinegar until the vinegar is cooked almost. Add white wine and let it boil halfway. The cold butter is cut into the tern and added to the white wine during whipping. The sugar peas are cut well and blanched. The chives are cut well, the chicken meat is cut into the tern. When the white wine is added to butter, turn the chicken and sugar peas in. Chive the garlic as the last, after which it must not boil as the chives will otherwise turn brown. The party tartlets are heated in the oven at 200 degrees with the bottom upwards. Can also be heated on toaster. When the party tartlets are hot, pour the filling in and serve.