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Calla Lily Tea Sandwiches

1 can (4-1/2 ounces) chunk white chicken, drained
1 celery rib, finely chopped
1/4 cup mayonnaise
1 teaspoon grated onion
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
18 slices white bread, crusts removed
2 tablespoons butter, softened
1 tablespoon minced fresh parsley
18 pieces (1 inch each) julienned carrot

In a small bowl, combine the first six ingredients; set aside. With a
rolling pin, flatten each slice of bread to 1/8-in. thickness; cut

Printed from tasteofhome.com Aug 21, 2008

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Calla Lily Tea Sandwiches cont.

into 2-1/2-in. squares. Spread with butter. Roll up into a funnel
shape, overlapping the two adjacent sides; secure with a toothpick.
Spoon about 1 teaspoon chicken filling into each sandwich. Cover
with plastic wrap; refrigerate for 1 hour. Remove toothpicks.
Sprinkle sandwiches with parsley. For the spadix, insert a carrot
piece in the center of each lily.

Yield: 1-1/2 dozen.