Stuffed Pistolettes
Yield
8 servingsPrep
30 minCook
90 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| buns | |||
| 8 | each |
buns
pistolette |
*
|
| 1 | each |
eggs
|
|
| 3 | tablespoons |
water
|
|
| 6 | tablespoons |
butter
|
|
| 4 | each |
garlic cloves
|
|
| 1 | x |
Parmesan cheese
|
*
|
| chicken | |||
| ⅔ | cup |
butter
|
|
| 3 | each |
chicken breasts
|
|
| 1 | pound |
shrimp
deveined and diced |
|
| ½ | cup |
scallions, spring or green onions
finely chopped |
|
| ½ | cup |
celery
finely chopped |
|
| ⅓ | cup |
parsley leaves
fresh, finley choppd |
|
| 4 | oz |
mushrooms, canned
|
*
|
| ⅓ | cup |
cooking sherry
|
* |
| 3 | each |
garlic cloves
finely choppd |
|
| 1x |
salt
|
*
|
|
| 1 | x |
black pepper
|
*
|
| sauce | |||
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 ½ | teaspoons |
worcestershire sauce
|
|
| 1 | cup |
swiss cheese
grated |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| buns | |||
| 8 | each |
buns
pistolette |
*
|
| 1 | each |
eggs
|
|
| 45 | ml |
water
|
|
| 9E+1 | ml |
butter
|
|
| 4 | each |
garlic cloves
|
|
| 1 | x |
Parmesan cheese
|
*
|
| chicken | |||
| 158 | ml |
butter
|
|
| 3 | each |
chicken breasts
|
|
| 453.6 | g |
shrimp
deveined and diced |
|
| 118 | ml |
scallions, spring or green onions
finely chopped |
|
| 118 | ml |
celery
finely chopped |
|
| 79 | ml |
parsley leaves
fresh, finley choppd |
|
| 4 | oz |
mushrooms, canned
|
*
|
| 79 | ml |
cooking sherry
|
* |
| 3 | each |
garlic cloves
finely choppd |
|
|
salt
|
*
|
||
| 1 | x |
black pepper
|
*
|
| sauce | |||
| 45 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 7.5 | ml |
worcestershire sauce
|
|
| 237 | ml |
swiss cheese
grated |
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Buns: Hollow out buns from bottom.
Beat egg and water and brush inside and outside of each bun.
Bake in 350℉ (180℃) F 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.
Sauté chicken and shrimp in one-third cup butter until done.
Remove from skillet and drain well.
In same skillet, add remaining butter and sauté 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 constantly until thick and creamy.
Remove from 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.
