|Milk||1 Cup (16 tbs)|
|Mushrooms||8 , sliced|
|Cooked chicken||2 Cup (32 tbs), chopped or diced|
|Cooked peas/Cooked corn||1⁄2 Cup (8 tbs)|
|White bread slices||5 (Thick)|
|Oil||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
Make cream sauce: Melt 3 tablespoons butter; blend in flour.
Gradually add milk; when smooth bring to boil, stirring constantly.
Boil 3 minutes; cool slightly.
Slice mushrooms; cook in stock 3 to 4 minutes.
Chop or dice chicken; mix with mushrooms and cooked vegetables.
Add mixture to cream sauce; season well.
Heat thoroughly; keep warm.
Remove crusts from bread; with small cutter cut 4 crescent-shaped pieces from 1 slice.
Heat oil; add 1 tablespoon butter.
When foaming, fry bread slices and crescents until golden brown on both sides; drain on paper towel.
Arrange squares on serving dish; spoon hot chicken mixture onto squares.
Decorate with crescents and chopped parsley.