1/2 gal Water
4/5 cup Chicken Stock
12 oz Chicken Breast
5 oz white asparagus
1 1/2 oz Butter
5 tbsp all purpose flour
4/5 cup Milk
4/5 cup Waterfrom the cooked chicken
to taste Salt & pepper
In the late 17th century, the French created tartelettes. They were originally eaten as a dessert filled with jam. Then in the early 1960s, came Danish tartlets with chicken in asparagus. Since then, they have become exceptionally popular. Both young and old love tarteletter, which are often served as a starter or at family celebrations. The dish is very simple and consists of boiled chicken cut into small pieces, small chunks of white asparagus, and a thick cream-based sauce, flavored with the boullion from the chicken and seasoned with salt and pepper. This luscious filling goes into the crispy lotus-shaped puff pastry shell.
Other fillings are shrimp, meatballs, or chicken with peas and carrots, and all topped with chopped parsley.
- Boil the water and add the stock.
- Add the chicken breast fillets to the water and let them cook for about 20 minutes.
- When the chicken is done, cut it into small pieces.
- If using fresh asparagus, cook it until tender and cut it into small pieces.
- Continue by preparing the white thick sauce: in a saucepan, slowly melt the butter. Add the all-purpose flour and whisk into a nice butter-flour mixture. Add the milk and some water (about 4/5 cup) used to cook the chicken. Whisk continuously until all flour lumps are dissolved. Let the sauce simmer for 5-10 minutes or until it has a good and thick consistency.
- Add the prepared chicken and asparagus pieces. Let it heat up in the white sauce.
- Warm the tartlet cups and fill them with the chicken and asparagus sauce. Decorate the top with chopped fresh parsley or dill.