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Chicken Puffs




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Chicken Puffs

2 T Butter

1/4 c Flour

1 ea Egg

1/4 c Swiss chesse(shredded)

2 c Chicken (cooked, fine chop)

1/4 c Celery (finely chopped)

2 T Pimento (chopped)

2 T 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.

 

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