1 tbsp. butter
1 c. chopped celery
3/4 c. chopped onion
2 c. chopped cooked chicken or turkey
2 tbsp. chicken broth
2 tsp. dried parsley
1 tsp. salt
1/8 tsp. pepper
1 egg, beaten
10 to 12 sheets of filo
6 tbsp. butter, melted

Cook first 3 ingredients until tender. Add chicken and chicken broth and cook until the broth is absorbed. Remove from heat. Add parsley, salt, pepper and beaten egg.

Stack 5 or 6 sheets of filo brushing every other sheet with melted butter. Spoon 1 1/4 cup filling over the layered filo to within 1 inch of each edge. Turn in all edge 1 inch.

Beginning on a long side, roll up as for a jelly roll. Place roll, seam side down on a buttered cookie sheet. Repeat for remaining filo sheets and filling. Brush rolls with butter and score each into 4 portions. Bake at 350 degrees for 40 minutes.

LEMON SAUCE:

2 tbsp. butter
2 tbsp. flour
Salt
1 1/4 c. chicken broth
2 egg yolks, beaten
4 tsp. lemon juice

Melt butter, add flour, cook and whisk for about 2 minutes. Remove from heat, add the salt and chicken broth. Return to heat and boil 1 minute. Pour 1/2 of the mixture slowly into the beaten egg yolks, beating continuously.

Return egg yolk mixture to the saucepan and combine well. Do not boil or the sauce may separate. To serve, place cooked rice on a large platter, place cut filo rolls over rice and pour the lemon sauce over the filo rolls. Garnish with parsley and serve.