Tartelet shells with chickens in asparagus
AppetizersCook time: 0 min.
Servings: 10 pcs
Servings: 10 pcs
Ingredients for Tartelet shells with chickens in asparagus
1 | Large or 2 small glass asparagus pulp in lage (ca. 600 g) | |
10 | Tarteletter | |
5 | tbsp | Wheat flour |
5 | dl | Milk |
500 | g | Cooked/fried kyllingkød/chicken |
60 | g | Butter |
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.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328