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By Craig Claiborne
Sauté the onion in the butter until tender but not browned. Add the chives and meat and mix well.
Beat in the eggs, stir in the parsley, and season with salt and pepper to taste.
The consistency of the filling should be like mashed potatoes; if it is too dry, add another egg. Cool before using.
© 1966 Craig Claiborne estate. All rights reserved.