Chicken Patties on Croissants
These oval burgers are great in the round, too, served on hamburger buns.

1/2-cup mayonnaise or salad dressing
1 tablespoon finely chopped green onion
1 teaspoon snipped parsley
1/8 teaspoon dried tarragon, crushed
Dash pepper
1 beaten egg
1/2 cup finely chopped celery
1/2 cup finely chopped green sweet pepper
1/3-cup fine dry seasoned bread crumbs
2 tablespoons finely chopped onion
1 tablespoon snipped parsley
1 teaspoon Worcestershire sauce
1/4-teaspoon salt
1-pound ground raw chicken
2 tablespoons cooking oil
4 croissants split lengthwise
4 lettuce leaves
1 large tomato, sliced

For tarragon sauce, in small bowl combine mayonnaise or salad dressing, green onion, the 1 teaspoon snipped parsley, tarragon, and pepper. Stir to mix. Cover and chill until serving time. In medium mixing bowl combine egg, celery, green sweet pepper, breadcrumbs, onion, the 1-tablespoon snipped parsley, Worcestershire sauce, and salt. Add chicken; mix lightly but well. Shape into four 4-inch oval patties. In large skillet cook chicken patties in hot oil over medium heat for 10 to 12 minutes or until no longer pink, turning once. Spread each cut side of croissants with some of the tarragon sauce. Arrange a lettuce leaf and a chicken patty on bottom half of each croissant. Top each with additional tarragon sauce and croissant top. Serve with tomato slices. Makes 4 sandwiches. Make-ahead tip: Prepare tarragon sauce up to 24 hours ahead; cover and chill.