INGREDIENTS

INSTRUCTIONS

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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