Chicken Puffs

2 T Butter

1/4 c Flour

1 ea Egg

1/4 c Swiss chesse(shredded)

2 c Chicken (cooked, fine chop)

1/4 c Celery (finely chopped)

2 T Pimento (chopped)

2 T Dry white wine

1/4 c Mayonnaise

Melt butter in 1/4 cup boiling water.
Add flour and a dash of
salt; stir vigorously.
Cook and stir until mixture forms a ball
that doesn’t separate.
Remove from heat and cool slightly.
Add egg;
beat vigorously until smooth.
Stir in cheese.
Drop dough onto
greased baking sheet, using 1 level teaspoon dough for each puff.
Bake at 400F for 20 minutes.
Remove from oven; cool and split.
Combine remaining ingredients, 1/2 teaspoon salt and dash of
pepper.
Fill each puff with 2 teaspoons.