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Chicken & Celery Vol-au-vent's picture
  Milk 1 Cup (16 tbs)
  Butter/Margarine 4 Tablespoon
  Onion salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sifted flour 1 Cup (16 tbs)
  Eggs 4
  Sliced swiss cheese 6 Ounce, diced (1 Package)
  Diced cooked chicken 2 Cup (32 tbs)
  Chopped celery 1 Cup (16 tbs)
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Canned deviled ham 4 1⁄2 Ounce (1 Can)
  Lemon juice 2 Tablespoon

1. Heat milk, butter or margarine, 1/2 tea spoon of the onion salt, and pepper just to boiling in a medium-size saucepan. Add flour all at once; stir vigorously with a wooden spoon 2 minutes, or until batter forms a thick smooth ball that follows spoon around pan. Remove from heat.
2. Beat in eggs, 1 at a time, until batter is shiny-smooth.
3. Set aside 14 cup of the diced cheese; stir remainder into mixture in saucepan. Drop batter by heaping tablespoonfuls onto a large cooky sheet to form a rectangle about 12x5. (Batter will spread during baking to make a long loaf.) Sprinkle with the 1/4 cup cheese.
4. Bake in moderate oven (375°) 45 minutes, or until puffed and golden.
5. While puff bakes, combine chicken and celery in a large bowl. Blend mayonnaise or salad dressing, deviled ham, lemon juice and remaining 1/2 teaspoon onion salt in a small bowl; fold into chicken mixture.
6. Cut a thin slice from top of puff; scoop out any bits of soft dough from bottom with a teaspoon. Spoon chicken mixture into bottom ; set top back in place.
7. Bake 10 minutes longer, or until filling heats through. Carefully slide onto a large serving platter; cut crosswise into 4 thick slices.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3566 Calories from Fat 2149

% Daily Value*

Total Fat 242 g372%

Saturated Fat 87.9 g439.6%

Trans Fat 0 g

Cholesterol 1659.7 mg553.2%

Sodium 4546.2 mg189.4%

Total Carbohydrates 127 g42.4%

Dietary Fiber 5.5 g21.8%

Sugars 21.3 g

Protein 216 g431.7%

Vitamin A 98.2% Vitamin C 47.6%

Calcium 184.8% Iron 80%

*Based on a 2000 Calorie diet

Chicken & Celery Vol-au-vent Recipe