Sauced Chicken In Vol Au Vent Shells
|All purpose flour||3 Tablespoon|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Brown sauce||1 Cup (16 tbs) (Use Basic One)|
|Cooked cubed chicken/Turkey||3 Cup (48 tbs)|
Melt butter in heavy saucepan; stir in flour to make smooth paste.
Add stock gradually; stir constantly.
Cook over low heat until thickened.
Stir in sherry and brown sauce.
Season with salt and pepper.
Fold in chicken; heat through.
Serve hot in patty shells or on toast points.
Garnish with chopped parsley.