Tartlets with chickens and sprouts

Ingredients for Tartlets with chickens and sprouts

Instructions for Tartlets with chickens and sprouts

To prepare the Tartlets with chickens and sprouts recipe, please follow these instructions:

Lemon peel is cut into the tern and blanched. Silver beads are cut into strips. Scallops cut the cut and the sun-dried tomatoes are cut into fine strips and fry with low heat until the onions have finished. Turn silver beans and lemon peel in. The white wine is poured over and brought to a boil. The vegetables must simmer for a couple of minutes. The chicken meat lunes in the bouillon. When the meat is loose, the bouillon is leveled with maizena (which is stirred in cold water). After leveling turn the vegetables in and season with salt and pepper. The tartlets are heated in the oven at 200 degrees with the bottom upwards. Can also be heated on toaster. When the tartels are hot, pour the filling in and serve.