Chicken And Shrimp Stuffed Pistolettes - cooking recipe

Ingredients

8 pistolette buns (palm sized, football shaped brown and serve bread rolls)
1 egg
3 tablespoons water
6 tablespoons butter, melted (not spread or tub product)
4 garlic cloves, pressed through garlic press
1/4 cup parmesan cheese
Chicken
2/3 cup butter
3 chicken breasts
1 lb shrimp, shelled, deveined and chopped
1/2 cup green onion, finely chopped
1/2 cup celery, finely chopped
1/3 cup fresh parsley, finely chopped
4 ounces button mushrooms, chopped
1/3 cup dry sherry
3 garlic cloves, finely minced salt and pepper
Sauce
3 tablespoons butter
3 tablespoons flour
salt and pepper
1 1/2 teaspoons Worcestershire sauce
1 cup swiss cheese, grated
1/4 cup parmesan cheese, grated

Preparation

Buns:
Preheat oven to 350\u00b0F.
Hollow out buns from bottom.
Beat egg and water and brush inside and outside of each bun.
Bake in oven until brown and crisp; remove and let cool.
Add garlic to melted butter and simmer five minutes on low.
Brush each bun with garlic butter mixture and sprinkle with parmesan; set aside.
Chicken:
Dice chicken into bite-size pieces.
Saute chicken and shrimp in 1/3 cup butter until done.
Remove from skillet and drain well.
In same skillet, add remaining butter and saute onions, celery, garlic and parsley. Salt and pepper to taste.
Remove and drain well.
Combine all the drained ingredients back into skillet.
Add drained mushrooms and sherry; stir until well incorporated; 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 minutes.
Serve immediately.