Filling:
2 C. pulled boiled chicken meat
1 medium onion, chopped
1 stalk celery, chopped
1/4 C. grated Parmesan cheese
2 T. butter
2 T. flour
1 C. chicken broth
1/2 C. milk
2 eggs, well beaten
Salt and pepper to taste
1/4 t. ground nutmeg
1 lb. filo sheets
3 sticks butter
Sauce:
4 eggs, separated
Juice of 2 lemons
1 T. flour
2 C. hot chicken broth
Preheat oven to 375 degrees. In a saucepan, melt 3 sticks butter and keep warm. Brush 3 cookie sheets with butter and set aside. Sauté onion and celery in 1 T. butter until tender. Set aside.
In a saucepan, melt 2 T. butter, add 2 T. flour, and stir for 1 minute. Remove from heat. Add broth and milk slowly, stirring constantly until smooth. Cook over medium heat until sauce thickens. Add half of cream sauce to beaten eggs and stir egg mixture back into cream sauce, stirring quickly. Cook about 1 minute. Remove from heat and stir in Parmesan cheese, salt, pepper, and nutmeg. Add pulled chicken, onion, and celery to mixture and stir until combined.
Lay each filo sheet flat; brush lightly with butter. Fold sheet in half lengthwise and brush with butter again. Place 1 heaping T. filling at the end of filo, leaving about 1 inch from end. Roll and brush seam with butter to seal, and place in pan with the seam side down. Brush top with butter. Bake 30 minutes.
Sauce:
Beat egg whites until stiff. Reduce mixer speed to low and add egg yolks. Slowly add lemon juice. Beat in flour and slowly add hot chicken broth. Beat 1 minute. Pour mixture into saucepan over medium-low heat and stir until thickened.
Ladle sauce over each roll.
Makes 2 dozen.
