Instructions: HEAT two tbsp. butter and saute the chicken well. Add the cooked corn and saute for two more minutes. Add the mushrooms and saute for a minute. Add the sauce, salt, pepper and the remaining butter. Keep stirring for about five minutes or till thick.

To serve, put a little hot corn-mushroom mixture in the pattie shells and serve hot.

NOTES : Corn-mushroom vol-au-vents

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