Tarteletter med Honsekod og Asparges

Arla’s tarteletter with chicken and asparagus fill prepared pastry shells with a creamy mixture made from a whole chicken, canned white asparagus and its own stock. Watercress finishes the selected version.

The chicken’s giblets are removed before it is cleaned, rinsed and brought to a boil in water. The soup is skimmed, then onion, carrot, leek, bay leaves and coarse salt are added for a covered simmer. The meat and vegetables are removed, and the strained soup is skimmed of fat.

The chicken cools slightly and is pulled into shreds with two forks. Butter and wheat flour form the sauce base; liquid from the same canned asparagus is added, followed by about three decilitres of the chicken’s own soup and the selected cooking cream.

The shredded chicken, white asparagus pieces, coarse salt and freshly ground pepper are stirred into the sauce. It cooks gently for about two minutes. The prepared shells are warmed according to their packet instructions.

About three quarters of a decilitre of filling is poured into each shell, then watercress is added and the tarteletter are served immediately. Arla describes this chicken-and-asparagus dish as a warm main course and a familiar part of Danish food culture.