'2 medium-sized onions, finely chopped'
'4 tablespoons of butter or margarine'
'300 grams of cooked white chicken breast, cut into small cubes'
'1 cup of red wine'
'1 tablespoon of wheat flour'
'1 tablespoon of dried oregano, or your preferred herb (such as parsley or thyme)'
'8 pickled shallots (optional)'
'1 tablespoon of English mustard'
'1 tablespoon of tomato puree or extract'
'1/2 cup of heavy cream'
'16 slices of white bread'
'2 medium-sized onions, finely chopped'
'4 tablespoons of butter or margarine'
'300 grams of cooked white chicken breast, cut into small cubes'
'1 cup of red wine'
'1 tablespoon of wheat flour'
'1 tablespoon of dried oregano, or your preferred herb (such as parsley or thyme)'
'8 pickled shallots (optional)'
'1 tablespoon of English mustard'
'1 tablespoon of tomato puree or extract'
'1/2 cup of heavy cream'
'16 slices of white bread'
'Fry the chopped onions in butter or margarine until they start to brown.'
'Add the cooked chicken and mix well.'
'Add the red wine (reserving some for dissolving the flour), and let it simmer for 10 minutes over low heat.'
'Add the dissolved flour, oregano, pickled shallots, English mustard, and tomato puree or extract
Cook, stirring constantly, until thickened.'
'Remove from heat, add heavy cream, and return to heat to warm without boiling.'
'Reserve.'
'Gently grease 8 mini muffin tin cups with butter or margarine, and fill each one with 2 slices of white bread, overlapping the edges slightly.'
'Press the edges together firmly at the bottom of each cup.'
'Repeat the process with the remaining bread slices.'
'Bake in a preheated oven until golden brown.'
'Remove from the oven and let the bread cool.'
'Soak the filling and fill the rollups.'
'Serve with palm hearts, passed in butter
Serves 6 to 8 people.'
