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Enjoy a Favorite Danish Appetizer: The Tartelet
Tarteletter is a term that derives from the French word "Tartelette" which means "little pie". In France, these are
typically cooked with fruit and the like and used for desserts or snacks.
In Denmark, different types of meaty types are more widespread, and the classical variants of tarteletfyld are:
Source: Wikipedia
Starter for 12 - approx. 25 pcs:
Ingredients:
The chicken stock:
1 chicken (about 1600 g)
1 liter of water
2 yellow onions cut into large pieces (about 175 g)
2 carrots cut into large pieces (about 150 g)
2 leeks cut into large pieces (about 350 g)
3 whole cloves
3 bay leaves
1 teaspoon salt
Sauce:
2 cans nicely sliced asparagus (about 860 g)
60 g butter
60 g wheat flour (about 1 dl)
4 dl broth from the chicken
1 teaspoon salt
Freshly ground pepper
25 patty shells
Watercress
Remove giblets from chicken and rinse well. Bring the chicken and water to boil in a large saucepan. Remove the
grease from the soup and add remaining ingredients for the chicken stock. Cook the soup over low heat, uncovered,
for approx. 45 min. Remove meat and vegetables. Drain broth and remove the grease.
There should be 6 dl of soup. Let chicken cool and grate it into threads - with 2 forks.
Pour the asparagus to drain in a sieve - save water (about 4 cups). Melt the butter in a saucepan over medium
heat. Add the flour while stirring for approx. 2 min. Add the asparagus water and bring roux to a boil. Add the broth
from the chicken and bring to a boiling point. Add the chicken, asparagus, salt and pepper in. Boil at low heat with
gentle stirring for approx. 2 min. Season to taste.
Heat patty shells according to instructions on the package. Pour approx. ¾ cup chicken and asparagus into each
patty shell. Garnish with watercress and serve immediately.
Source: Karoline's Køkken
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Danish Recipes 
