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Tartelet shells with chickens in asparagus

Appetizers
Cook time: 0 min.
Servings: 10 pcs

Ingredients for Tartelet shells with chickens in asparagus

1Large or 2 small glass asparagus pulp in lage (ca. 600 g)
10Tarteletter
5tbspWheat flour
5dlMilk
500gCooked/fried kyllingkød/chicken
60gButter

Instructions for Tartelet shells with chickens in asparagus

To prepare the Tartelet shells with chickens in asparagus recipe, please follow these instructions:

Stir flour and butter in a saucepan and then melt it with low heat. Add the milk gradually while stirring.
Let it boil a little and add the chicken and the asparagus nuts including the saucepan.
Heat it well and serve in the hot tartlets.

tips:
I would also like to serve the sauce without added meat as an accompaniment to roast chicken breast. To make sure there is no salmonella in the meat, I ALWAYS cook my poultry for at least half an hour before putting it in the oven. It provides a good soup that can replace the milk completely or partially.