CAROLINES:

1/4 c. (1/2 stick) butter
1/2 c. all-purpose flour
1/2 tsp. salt
2 eggs
1/2 c. grated Parmesan cheese
1/2 tsp. white pepper

Preheat oven to 400 degrees. Melt butter in 1/2 cup boiling water; add 1/2 cup flour and 1/2 teaspoon salt and stir vigorously, cooking until mixture forms stiff ball.

Remove from heat. Make well in center of pastry and break eggs into well; beat well until smooth. Stir in Parmesan cheese and pepper.

Drop dough onto lightly greased baking sheet in teaspoonfuls. Bake 10 minutes or until puffed and golden. Remove from oven; cool and split.

CHICKEN FILLING:

1 1/2-2 c. cooked chicken, finely chopped
1/4 c. celery, finely chopped
2 tbsp. chopped green pepper
2 tbsp. chopped pimiento
1/4 tsp. dillweed
1/4 tsp. chervil
1/2 tsp. salt
1/8 tsp. cayenne
1/4 c. mayonnaise

Combine all filling ingredients and mix well.

To serve, fill each puff with 2-3 teaspoons filling. Cover and serve. Yield: about 2 dozen Carolines

NOTE: Reserve leftover filling for other uses (add to omelettes, use as sandwich spread, or mix with sour cream for dip).