*  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
    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
    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
 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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