*  Exported from  MasterCook  *
                            STUFFED PISTOLETTES
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main dish                        Sandwiches
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Pistolette buns
    1                    Egg
    3       tb           Water
    6       tb           Butter
    4                    Garlic cloves
                         Parmesan cheese
      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
    3       tb           Butter
    3       tb           Flour
    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
   Serve 8.
   SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
   you by Nancy Coleman
                    - - - - - - - - - - - - - - - - - -