Allow two or three flowers per person

Fiori de Zucchini repieni de pollo
Courgette Flowers Stuffed with Chicken
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Ingredients

Sauce
1 1/2 oz. flour
1 1/2 oz. butter
1/2 pint of milk
pepper and nutmeg
a nut of chicken bouillon

Stuffing
4 oz. finely chopped ham
8 oz. finely chopped cooked chicken

Batter
2 heaped tablespoons flour
1 egg
1 tablespoon olive oil
salt and black pepper
3 tablespoons of water
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Instructions

1. Make a roux with the flour and butter
2. Cook until slightly sandy ; mix together milk, pepper,nutmeg,
   and nut of chicken bouillon and add gradually to the roux.
3. Simmer for five minutes (the sauce should be thick) then mix in
   the ham & chicken.
4. Cover with greaseproffo paper and allow the mixture to get cold.
5. Stuff the flowers with a tablespoon of the cooled mixture.
6. Put the flour into a bowl and make a well
7. Add egg, oil, pepper & salt
8. Mix together and start stirring in until the batter is a thickish cream.
9. Dip the stuffed flowers in a batter
10. Deep fry them, turning them once or twice and serve on a napkin
    with segments of lemon and watercress.
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