Stuffed pistolettes

8 servings

Ingredients

Quantity Ingredient
8 Pistolette buns
1 Egg
3 tablespoons Water
⅔ cup Butter
3 Chicken breasts
1 pounds Shrimp; deveined and diced
½ cup Green onion; finely chopped
½ cup Celery; finely chopped
⅓ cup Fresh parsley; finley choppd
3 tablespoons Butter
3 tablespoons Flour
Salt
Pepper
6 tablespoons Butter
4 Garlic cloves
Parmesan cheese
1 can Mushroom; sliced (4 oz.)
⅓ cup Cooking sherry
3 Garlic cloves; finely choppd
Salt
Pepper
1½ teaspoon Worcestershire
1 cup Swiss cheese; grated
¼ cup Parmesan cheese; grated

Directions

BUNS

CHICKEN

SAUCE

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 bite-size pieces. Saute chicken and shrimp in one-third 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 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

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