Tarteletter med høns i asparges

Submitted by Morten on Tue, 05/05/2009 - 09:45

Summary

Yield
Servings
Prep time30 minutes

Description

I was contacted and asked for a traditional danish appetizer - and here goes. In danish it is called "Tarteletter med høns i Asparges" and translated to english it will be something like "Patty shells with chicken in aspargus".

Ingredients

250gboiled chicken meat
1⁄2dlcutted aspargus with fluids
1dlmilk
1⁄2dlcream
25gbutter
2tbspwheat flour
6 patty shells
1drsalt and pepper

Instructions

  1. The chicken meat is sliced to small pieces
  2. The fluids from the aspargus is seperated from the aspargus with a sieve (keep both the fluids and the aspargus)
  3. Milk and cream is heated a little. Make a ball of the butter and pour the fluids from the aspargus into the pot.
  4. Boil the sauce.
  5. Add the chicken meat and the aspargus.
  6. Heat the patty shells and put the sauce in. Serve immediately.

 

Notes

This recipe is dedicated to Ron from Australia. :-)