Canape Butters
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1 Recipe
SHRIMP BUTTER:
1.00 c Butter
1.00 c Minced cooked shrimp
0.25 ts Salt
Dash paprika
1.00 tb Lemon juice.
CHIVE BUTTER:
0.50 c Butter
0.25 c Chives
4.00 Drops Worcestershire sauce
ANCHOVY BUTTER:
1.00 c Butter
0.50 c Minced anchovies or 4 tbsp.
-anchovy paste
2.00 ts Lemon juice
4.00 Drops onion juice
Variations: Substitute
-herring,bloaters,crawfish,
-lobster,smoked salmon,
-whitefish or sardines for
-the anchovies
HORSERADISH BUTTER:
0.50 c Butter
0.25 c Grated horseradish
MUSTARD BUTTER:
0.50 c Butter
0.25 c Prepared mustard
HAM BUTTER:
0.50 c Butter
0.25 lb Cooked ham
1.00 Hard-cooked eggs, chopped
Dash pepper
EGG BUTTER:
0.50 c Butter
4.00 Hard-cooked egg yolks
Few grains cayenne
6.00 Drops Worcestershire sauce
CHEESE BUTTER:
0.50 c Butter
0.25 c Grated Parmesan cheese or
-1/2 oz. Roquefort or 1/2 c
-snappy cheese spread
PIMIENTO BUTTER:
0.50 c Butter
0.25 c Mashed pimiento
2.00 ts Indian relish, drained
OLIVE BUTTER:
0.25 c Butter
2.00 tb Chopped olives
0.25 ts Lemon juice
CHILI BUTTER:
0.25 c Butter
2.00 tb Chili sauce, drained
Cream butter thoroughly. Grind fish, meat, or vegetables to a paste
and combine with the seasoning and butter. If mixture is not entirely
smooth, rub through a sieve. Spread on toast rounds and garnish
appropriately or use as a base for sandwich filling.
Typed in MMFormat by cjhartlin@msn.com Source The Culinary Arts
Cookbook.
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