Chicken Vol-Au-Vents

Ingredients

Directions

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.