My gf made “Tarteletter med høns i asparges”, a classic Danish dish by W_o_l_f_f Dinner Tonight Tonight's Dinner
W_o_l_f_f on September 30, 2025 7:11 pm Danish puff pastry shells filled with a chicken and white asparagus fricassee. Chicken breasts are boiled in a vegetable and chicken stock with carrots, onions, black pepper, thyme and bay leaves. A roux-based white sauce is made from butter, flour, milk, cream and the cooking stock. The chicken is pulled and added to the sauce with canned white asparagus. The puff pastry shells (tarteletter) are store bought and heated in the oven. The warm shells are filled with the fricassee and sprinkled with chopped parsley.
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Danish puff pastry shells filled with a chicken and white asparagus fricassee.
Chicken breasts are boiled in a vegetable and chicken stock with carrots, onions, black pepper, thyme and bay leaves.
A roux-based white sauce is made from butter, flour, milk, cream and the cooking stock.
The chicken is pulled and added to the sauce with canned white asparagus.
The puff pastry shells (tarteletter) are store bought and heated in the oven.
The warm shells are filled with the fricassee and sprinkled with chopped parsley.