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 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.