A Danish starter/lunch recipe found on soendag.dk
The recipe is for 4 servings
Time: 30 min.
350 g [0,8 lb] chicken fillets
½ tablespoon + 20 g [0,7 oz] butter
20 g [0,7 oz] flour
1 dl [0,2 pt] milk
Freshly geated nutmeg
1 bundle asparagus
1 bundle spring onion
1 dl [0,2 pt] fresh peas
8 tartlets shells
 Set the oven to 180 C / 355 F
 Clean the shallot and chop it finely.
 Brown the fillets and the shallot in butter. Add 1½-2 dl / 0,3-0,4 pt of water and simmer in the water for a couple of minutes. Remove the from the and let the fillets rest in the brine.
 Melt the rest of the butter in a saucepan and sift in the flour. Add the water brine and milk and boil while stirring to smoothen the flour. Add more milk or water if necessary and taste with salt, pepper and grated nutmeg.
 Break off the lower, hard part of the asparagus and clean the spring onions. Cut asparagus and spring onions into slices.
 Cut the chicken fillets into smaller pieces and add them asparagus, spring onions and peas to the sauce.
 Varm the tartlets in the oven for a few minutes. Distribute the sauce in them and decorate with herbs.