Chicken Puffs
- 2 tb Butter
- 1/4 c Flour
- 1 Egg
- 1/4 c Swiss chesse(shredded)
- 2 c Chicken (cooked, fine chop)
- 1/4 c Celery (finely chopped)
- 2 tb Pimento (chopped)
- 2 tb Dry white wine
- 1/4 c Mayonnaise
Melt butter in 1/4 cup boiling water. Add flour and a dash of salt;
stir vigorously. Cook and stir until mixture forms a ball that doesn't
separate. Remove from heat and cool slightly. Add egg; beat vigorously
until smooth. Stir in cheese. Drop dough onto greased baking sheet, using
1 level teaspoon dough for each puff. Bake at 400F for 20 minutes. Remove
from oven; cool and split. Combine remaining ingredients, 1/2 teaspoon
salt and dash of pepper. Fill each puff with 2 teaspoons.
stir vigorously. Cook and stir until mixture forms a ball that doesn't
separate. Remove from heat and cool slightly. Add egg; beat vigorously
until smooth. Stir in cheese. Drop dough onto greased baking sheet, using
1 level teaspoon dough for each puff. Bake at 400F for 20 minutes. Remove
from oven; cool and split. Combine remaining ingredients, 1/2 teaspoon
salt and dash of pepper. Fill each puff with 2 teaspoons.
