CANAPE BUTTERS

SHRIMP BUTTER:
1 cup butter
1 cup minced cooked shrimp
1/4 tsp salt
dash paprika
1 tbsp lemon juice.

CHIVE BUTTER:
1/2 cup butter
1/4 cup chives
4 drops worcestershire sauce

ANCHOVY BUTTER:
1 cup butter
1/2 cup minced anchovies or 4 tbsp. anchovy paste
2 tsp lemon juice
4 drops onion juice
Variations:
substitute herring, bloaters, crawfish, lobster, smoked salmon, whitefish or sardines for the anchovies

HORSERADISH BUTTER:
1/2 cup butter
1/4 cup grated horseradish

MUSTARD BUTTER:
1/2 cup butter
1/4 cup prepared mustard

HAM BUTTER:
1/2 cup butter
1/4 lb cooked ham
1 hard-cooked eggs, chopped
dash pepper

EGG BUTTER:
1/2 cup butter
4 hard-cooked egg yolks
few grains cayenne
6 drops Worcestershire sauce

CHEESE BUTTER:
1/2 cup butter
1/4 cup grated parmesan cheese or 1/2 oz. Roquefort or 1/2 cup snappy cheese spread

PIMIENTO BUTTER:
1/2 cup butter
1/4 cup mashed pimiento
2 tsp Indian relish, drained

OLIVE BUTTER:
1/4 cup butter
2 tbsp chopped olives
1/4 tsp lemon juice

CHILI BUTTER:
1/4 cup butter
2 tbsp 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.

Source: The Culinary Arts Cookbook