Recipe - Stuffed Pistolettes

BUNS
8 Pistolette buns
1 Egg
3 tablespoon Water
6 tablespoon Butter
4 Garlic cloves
Parmesan cheese

CHICKEN
2/3 cup Butter
3 Chicken breasts
1 pound Shrimp; deveined and minced
One half cup Green onion; finely chopped
One half cup Celery; finely chopped
1/3 cup Fresh parsley; finley choppd
1 cn Mushroom; cut or sliced up (4 oz.)
1/3 cup Cooking sherry
3 Garlic cloves; finely choppd
Salt
Pepper

SAUCE
3 tablespoon Butter
3 tablespoon Flour
Salt
Pepper
1 One half teaspoon Worcestershire
1 cup Swiss cheese; grated
One fourth cup Parmesan cheese; grated

Buns: Hollow out buns from bottom. Beat egg and water and brush inside and
outside of each bun. Bake in 350 degree oven until brown and crisp. Remove
and let cool. Add garlic, passed through garlic press, to melted butter and
simmer five minutes on low fire. Brush each bun with garlic butter mixture
and sprinkle with cheese. Set aside.

Chicken: Dice chicken into bitesize pieces. Saute chicken and shrimp in
onethird cup butter until done. Remove from skillet and drain well. In
same skillet, add remaining butter and saute onions, celery, garlic and
parsley. Salt and pepper to taste. Remove and drain well. Combine all the
drained ingredinets back into skillet. Add drained mushrooms and sherry.
Stir thouroughly. Set aside.

Sauce: Melt butter over low heat. Gradually add flour, salt and pepper,
stirring until smooth. Slowly add milk, stirring ocnstantly until thick
and creamy. Remove form heat. Add both cheeses and worcestershire. Mix
well, until cheeses are melted. Add this sauce to chicken mixture and stir
until well mixed. Spoon into individual bread loaves and warm in broiler
for five mintues. Serve immediately. may be garnished with chopped
parsley.

Serve 8.

SOURCE: 1979 New Orleans TimesPicayune Recipe Contest Cookbook Typed for
you by Nancy Coleman