Tarteletter

• servings: 6

Ingredients

• 3 Chicken breasts

• 4.5 dl vegetable bouillon

• 1.5 Carrots diced

• 1.5 Onion diced

• 3 Bay leaves

• 8 Peppercorns

• 1.5 tsp salt

• 60 grams butter

• 3 TB Flour

• 6 dl milk

• 300 gr white asparagus

• 16 Tarteletter

• 1.5 handful parsley

Directions

• In a pot add chicken with boillion, onion, carrots , bay leaves, pepper and salt, Simmer for 15 min

• Save 3 dl of the fluid for the sauce

• In a pot melt the butter and whisk in the flour to a ball

• Slowly whisk in the milk, simmer for 2 min while stirring

• add salt and pepper to taste, add broth from chicken to adjust consistency

• Set oven to 200c

• Shred Chicken, drain the asparagus, add to the sauce

• warm tartelletter shells in oven for 4-6 minutes

• Fill shells & sprinkle parsley