*  Exported from  MasterCook  *
 
                            Chicken Vol-Au-Vents
 
 Recipe By     : Cynthia Ewer
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Chicken                          Freezer Meals
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    puff pastry shells -- frozen
    2      cups          white sauce -- prepared as
                         -- directed
      1/2  cup           chicken broth -- prepared as
                         -- directed
    2      tablespoons   sherry
    2      cups          chicken -- cooked and cubed
    1                    freezer container -- quart
 
 Stir chicken broth and sherry into warm white sauce. Add chicken meat, cooked a
 nd cubed. To freeze: pour sauce into freezer container. Freeze. Bundle with: fr
 ozen puff-pastry shells. To prepare: Bake pastry shells as directed. Place froz
 en sauce into saucepan, and reheat gently on top of stove, stirring occasionall
 y. Add 1 tablespoon water or stock if necessary. To serve, spoon hot sauce into
  puff-pastry cases; serve. Serving Ideas : Ratatouille, Spinach Salad and Frenc
 h Bread NOTES : A fine luncheon dish—
 or try this as an appetizer!
 
 busted by sooz
 
 
                    - - - - - - - - - - - - - - - - - -