INGREDIENTS

INSTRUCTIONS

To make the Petal Butter: Whip together the softened butter and sour
cream in a small bowl until well incorporated and fluffy. Then fold  in
the dill and chopped, edible flower petals. To assemble  sandwiches:
Thinly slice radishes with a sharp knife or a Japanese  mandoline.**
With a serrated knife slice the baguette into thin, 1/8-  to 1/4-inch
slices. (You should have 24 to 26 slices. Extra bread can  be saved for
another use.) Spread each bread slice with petal Butter,  then top with
slices of radish. Place sandwiches on a platter and  sprinkle a few
edible flower petals over sandwiches, if desired.  Chef's Notes:
Borage, Johnney-Jump-Ups, calendula and rose petals  make a pretty
petal combination for this recipe. It is always very  important to know
that the petals you're using are edible and have  not been sprayed.
Gourmet grocers or farmers markets usually carry  edible petals in the
spring and summer. *A Japanese mandoline is a  handy slicing machine
that makes very thin-sliced or matchstick  vegetables. Well-stocked
Asian markets carry this tool.  Copyright 1997 by Kathy Casey.  Recipe
by: Seattle Times 4/2/97 (Kathy Casey) Posted to MC-Recipe  Digest V1
#558 by Rooby <MsRooby@sprintmail.com> on Apr 08, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 72
Calories From Fat: 70
Total Fat: 7.9g
Cholesterol: 9.3mg
Sodium: 5.1mg
Potassium: 16.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g