Preheat the oven to 400 degrees F. In a saute pan, heat the olive oil. When the oil is hot, render the Andouille for 2 minutes. Stir in the diced chicken and continue to cook for 2 minutes. Add the shallots and garlic and saute for 1 minutes. Season with Essence. Add the veal reduction and bring up to a simmer. Remove from the heat and turn into a mixing bowl. Fold in the green onions and cheese. Fold in enough bread crumbs to bind the filling. *The filling should hold its shape when formed into a ball. Season with salt and pepper. Cut the filo into 3 pieces, crosswise. For each individual strudel, lay three pieces of filo on a working surface, with the short end facing you. Place 2 tablespoons of the filling towards the top of the filo. Bring the edges of the filo in about 1/2 an inch. Gently roll the strudel away from the body, leaving a 1/2-inch at the bottom. (like your rolling a jelly roll) Lightly brush the end of the strudel with the butter. Seal the strudel tightly. Place the strudel on a baking sheet. Brush the strudel with butter. Continue the process until all the filling is used. Bake the strudels for about 6-8 minutes, or until golden brown. Spoon the sauce in the center of the plate. Mound the strudels in the center of the sauce. Garnish with the grated cheese, long chives and chopped chives.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.