Makes approximately 16 appetizer servings
1 whole chicken breast, boiled, skinned, boned and ninced
1 ½-2 cups Bechamel sauce
½ tsp. each salt and paprika
2 egg yolks
1 cup unsweetened coconut, shredded
½ cup seedless raisins
¼ tsp. cinnamon
6 sheets phyllo dough
1 stick butter, melted for basting
Preheat oven to 300 degrees F. Combine all ingredients in a medium-size bowl.
Butter each sheet of phyllo dough, stack on top of one another, and then place chicken mixture on short end, 2 inches away from sides. Roll once, fold in sides, and then roll like a jely roll. Place seam side down on buttered cookie sheet, bursh with melted butter and bake for 40 minutes, or until golden.
Cool slightly and cut into 1 inch slices.
1 Tbs. onion, minced
2 Tbs. butter
2 cups light cream
¼ cup flour
Saute onion in butter until soft, but not brown. In another pan, heat ¼ cup of the cream and slowly add flour, pressing out lumps until smooth. Add to onions. Slowly add remaining cream, cooking and stirring until smooth and to desired consistency. Do not boil.