Categories: Dips, Poultry, Cheese/eggs 
      Yield: 4 servings 
  
      2 tb Butter                            1/4 c  Celery (Finely Chopped) 
    1/4 c  Flour                               2 tb Pimento (Chopped) 
      1    Egg                                 2 tb Dry White Wine 
    1/4 c  Swiss Chesse (Shredded)           1/4 c  Mayonnaise 
      2 c  Chicken (Cooked, Fine Chop)     
  
  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 400ÜF for 20 minutes. Remove 
  from oven; cool and split.  Combine remaining ingredients, 1/2 t salt and 
  dash of pepper.  Fill each puff with 2 teaspoons.