Creamed Chicken in Patty Shells
for 12 patty shells
Wash the chicken breasts thoroughly under cold
running water. Part the chicken breasts
regular pieces and place them in a pot that
is covered with water - salt and vegetables
- and boil it approx. for 1 to 1½ hours
depending on size of pieces
the meat should be tender. Remove regularly
the foam from the water surface with a spoon.
Chicken meat is very juicy and the broth is
used for the creamed sauce.
Take the meat up and
put it to cool on platter or plate. Save the
water. The meat is cut into smaller pieces
about 400 to 500 grams for this recipes. The
rest can be used for other purposes.
Asparagus liquid is
passed through a sieve into a saucepan. Add
milk and cream and boil gently. Mix flour
and butter together in a cup or small bowl
for a butter bun. Add the butter bun to the
liquid. After some minutes it cooked out after
which the sauce is whipped thoroughly and
boil for 5 to 10 minutes.
When the sauce is cooked
through - add chicken and asparagus pieces
in - while stirring lightly.
Meanwhile warm the
patty shells upside down in an oven. Then
fill the 12 tart shells with the warmed creamed
chicken with asparagus.