Sea Anemone Canapés

* Exported from MasterCook *

Sea Anemone Canapés

Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Canapes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound cooked shrimp, shelled, deveined and -- coarsely
chopped
1 tablespoon mayonnaise
1/4 teaspoon garlic powder
1 teaspoon dill
1 tablespoon chopped chives
4 hard cooked eggs -- yolks separated
3/4 cup butter -- softened
8 slices pullman loaf white or egg bread* -- cut 1/2 inch
thick
1 2 oz jar pimiento stuffed olives
minced parsley -- optional

Special equipment: Two cookie cutters: 1 1/2 inches round and 2 inches
round; small mesh strainer; melon baller.

*A pullman loaf is a whole, unsliced loaf. Slice horizontally to obtain
long, rectangular slices.

In a blender or food processor combine shrimp, mayonnaise, garlic powder,
dill, chives and egg whites.

Spread a smooth layer of butter on the bread slices and cut into 60 rounds
with the 2-inch cutter. Remove the centers from 30 of the rounds with the 1
1/2-inch cutter and discard them. These rounds will resemble small
doughnuts.

Place a doughnut-shaped bread round over a solid round and generously butter
the edges of the two layers.

Force the egg yolks through a strainer. Stir the strained yolks lightly
with a fork. Roll the edges of the bread rounds in the strained egg yolks.
The egg yolks will stick to the buttered surface. Shake off any excess.
Repeat until all the rounds are covered with the strained egg yolks.

With a melon baller, fill each of the centers of the rounds with a small
mound of the shrimp spread.

To garnish, slice the pimiento-stuffed olives and top each anemone with a
slice. Serve chilled. Makes 30.

Salmon Sea Anemone variation: Substitute 1 1/2 cups flaked canned salmon
for the shrimp, increase mayonnaise to 2 tablespoons, use 3 hard cooked eggs
(yolks and whites together), 1/4 teaspoon garlic powder, 2 tablespoons
chopped onion, 1/2 cup softened butter, 8 slices pullman bread, 1/2 cup
mayonnaise, and 1 4.5 oz can minced pitted ripe olives, well drained, and a
small bunch of parsley.

In a blender combine salmon, 2 tablespoons mayonnaise, eggs, garlic powder
and onion. Mix until smooth. Follow above assembly directions. Makes 30.


Do-Ahead Note: To prepare several days in advance, cut the bread into
rounds and place, unbuttered, in a moisture-proof container in the freezer.
The day before your special occasion, prepare the shrimp spread. Prepare
the strained egg yolks the day of the party.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg. (New
Century Publishers, Inc. 1980. ISBN 0-8329-0196-2)
MC formatted by cranew@foothill.net



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