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Calla Lily Tea Sandwiches
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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 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.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |