* 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 - - - - - - - - - - - - - - - - - -