Tartelets with chickens in asparagus 03

Ingredients for Tartelets with chickens in asparagus 03

Instructions for Tartelets with chickens in asparagus 03

To prepare the Tartelets with chickens in asparagus 03 recipe, please follow these instructions:

Put the chicken in a large pot, cover with cold water and salt. Bring to boil and boil approx. 1½ hours according to age. Foam, if any. Impurities along the way, and let it go. Chill the chicken in the bouillon.

When the chicken is cold the meat is peeled off the legs and cut into small terns. The soup is saved to the sauce.

Butter melt with mild heat, add molten butter and stir well. Then add chicken stock and possibly. Asparagus water (total 5 dl.) With stirring. Adjust with cream until the baking has a creamy consistency.

Fry chicken and asparagus nuts in the creamy baking and simmer for a few minutes.

The party tartlets are heated in the oven at 200 degrees C. alm. Oven with bottom upwards approx. 5 minutes. Can also be heated on toaster. When the party tartlets are hot, pour the filling in and serve.