1.Prepare the short pastry: knead butter in a bowl, add the eggs and stir until smooth. Pour the flour and knead the dough. The dough should be pliable and smooth. If it is hot at the hands, it is necessary to cutting a few cooling. 2.To prepare the tartlets: roll the dough on Board or table, divided into squares, and use the rolling pin to transfer to the molds for tartlets. Carefully stick the dough in the mold, the excess dough at the edges to smooth out with a knife. The bottom of the molds, prick with a fork, or put a sheet of paper and pour the peas or beans, to shipping, to the dough did not rise. Molds put on a baking sheet and bake for 15-20 minutes at a temperature of 230-250°C until Golden brown. 3.Remove the pan, remove it from the molds, a little cool, but not quite as cold products worse removed, remove the tartlets from the molds, place them on a dish or plate and cool completely.

Prepare the filling: 1.Boil the rice, adding water in the middle of cooking the turmeric, the rice is yellow. The cooked rice is drained, lightly rinsed, put on plate and cool. 2.Mushrooms and chicken fillet cut and fry in vegetable oil until tender. Cool, add green peas. 3.Tomatoes wash, cut in half, remove the stalk, cut into small cubes.

For the sauce "Veloute" melt the butter in a pan, add flour and roast on low heat until Golden brown. Slowly pour a thin stream of the broth. Stirring constantly bring to a boil and cook until thick. Add salt, pepper and lemon juice. Each slice 1/3 filled with rice. Then put the stuffed mushrooms, chicken and green peas. From top to pour the still warm sauce "Veloute".

On top of sauce spread like confetti, pieces of tomatoes. On dish put a paper snowflake in the centre to light a candle, and around the tartlets, decorate with sprigs of greenery and pine cones.