Danish
Tarteletter
6
servings-
total timeIngredients
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
6
servings-
total time