Caviar Canapés

* Exported from MasterCook *

Caviar Canapés

Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Canapes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 shallots -- minced
3/4 cup butter -- softened
4 hard cooked egg yolks
1/4 cup tomato paste
1 lemon
3/4 cup black caviar
3 slices pullman loaf pumpernickel cut 1/2" thick* -- OR
7 4"x4" slices sandwich pumpernickel bread
4 hard cooked eggs, finely chopped -- (up to 6)

Special equipment required: pastry bag with writing tip.

*If using pullman loaf (whole, unsliced rectangular loaf), slice
horizontally to obtain long, rectangular slices.

Combine minced shallots and butter and whip until thoroughly blended. Set
aside.

In a mixing bowl combine the 4 egg yolks with the tomato paste; blend
thoroughly. Fill a pastry bag with the mixture.

Slice the lemon thinly and cut each slice into quarters.

Place the bread slices on a cutting board and spread with a thin, even layer
of the shallot butter.

Cut an inch-wide strip from the length of each slice of bread. This makes
the bread just the right size for canapés. (The strips will not go to
waste, but will be used to make individual canapés.)

Spread a thin layer of caviar on a lengthwise half of each slice of bread.
Spread the chopped eggs generously on the other half.

Pipe the tomato-egg yolk mixture along the dividing line between the caviar
and chopped eggs.

Top the caviar side with the tiny lemon wedges.

Cut the remaining bread strips into 2 1/2-inch-long-pieces and repeat the
procedure.

Cut the bread into small rectangles (pullman slices should yield about 13
per slice; 4x4 bread slices about 4: cut 1/3 of the way down across the top
of slice, then cut remaining piece into thirds).

Do-Ahead Note: It is not advisable to refrigerate caviar canapés overnight.
After paying a premium price for those little black fish eggs, do allow the
time and attention to freshness they deserve by making them no longer than
several hours before serving. Preparation time is short, though their
appearance is elaborate. The shallot butter and chopped eggs may be
prepared the night before and refrigerated. Allow the mixture to reach room
temperature before spreading.

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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