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    Tarteletter

    6

    servings

    -

    total time
    Start Cooking

    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

    6

    servings

    -

    total time
    Start Cooking

    Ready to start cooking?

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    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

    1

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

    2

    Save 3 dl of the fluid for the sauce

    3

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

    4

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

    5

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

    6

    Set oven to 200c

    7

    Shred Chicken, drain the asparagus, add to the sauce

    8

    warm tartelletter shells in oven for 4-6 minutes

    9

    Fill shells & sprinkle parsley