*  Exported from  MasterCook  *

                           Stuffed Pistolettes

Recipe By     : New Orleans Times-Picayune Recipe Contest, 1979
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken                          Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Buns:
   8                    Pistolette buns
   1                    Egg
   3       tb           Water
   6       tb           Butter
   4       cl           Garlic
                        Parmesan cheese
                        Chicken:
     2/3   c            Butter
   3                    Chicken breasts
   1       lb           Shrimp -- deveined and diced
     1/2   c            Green onion -- finely chopped
     1/2   c            Celery -- finely chopped
     1/3   c            Fresh parsley -- finley chopped
   4       oz           Can sliced mushrooms
     1/3   c            Cooking sherry
   3       cl           Garlic -- finely chopped
                        Salt
                        Pepper
                        Sauce:
   3       tb           Butter
   3       tb           Flour
                        Salt
                        Pepper
   1 1/2   ts           Worcestershire
   1       c            Swiss cheese -- grated
     1/4   c            Parmesan cheese -- grated

  Buns:

  Hollow out buns from bottom. Beat egg and water and brush inside
  and outside of each bun. Bake in 350 F oven until brown and crisp.
  Remove and let cool. Add garlic, passed through garlic press, to
  melted butter and simmer 5 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
  1/3 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 ingredients 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 constantly 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 5 mintues. Serve immediately.
  may be garnished with chopped parsley.
  
  Yield: 8 Servings
  
  Typed by: Nancy Coleman
 

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