Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------BUNS---------------------------------
8 Pistolette buns
1 Egg
3 tb Water
6 tb Butter
4 Garlic cloves
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 choppd
1 cn Mushroom; sliced (4 oz.)
1/3 c Cooking sherry
3 Garlic cloves; finely choppd
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 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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