Tartelets with chickens a la season

Ingredients for Tartelets with chickens a la season

Instructions for Tartelets with chickens a la season

To prepare the Tartelets with chickens a la season recipe, please follow these instructions:

The shoots are peeled and cut into slices. Put the chunion slices in water with 2 tablespoons. Vinegar (then the slices are not brown). The earthquakes are peeled and cut into slices, the oyster caps are picked into smaller pieces. The three ingredients are steamed in the chicken brothel with butter. When the ingredients are tender, turn the chicken and the cream into flour, which is leveled with the maizena (which is stirred in cold water). Finally, peel the broad-leaf parsley and turn in. The tartlets are heated in the oven at 200 degrees with the bottom upwards. Can also be heated on toaster. When the tartels are hot, pour the filling in and serve.