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| 6 | each | puff pastry shells | frozen |
| 2 | cups | white sauce | |
| 1/2 | cup | chicken broth | |
| 2 | tablespoons | sherry | |
| 2 | cups | chicken | cooked and cubed |
Stir chicken broth and sherry into warm white sauce.
Add chicken meat, cooked and cubed.
To freeze: pour sauce into freezer container.
Freeze.
Bundle with: frozen puff-pastry shells.
To prepare: Bake pastry shells as directed.
Place frozen 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 French Bread.
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There will always be a lot of ways in preparing chicken-wings. Originally it was prepared by deep frying the chicken-wing. Eventually they started to add some flour, some spices before deep frying the chicken-wing....
They were absoloutly delicious.