1. Dissolve bouillon crystals in 1 teaspoon hot water.
2. Cream together cream cheese, bouillon and water, onion and mayonnaise.
Shape into a ball.
3. Frost completely with the caviar. Serve on a bed of endive or romaine
lettuce, garnished with clusters of Olives a la Grecque. Serve with rye
saltines or melba toast.
In my experience, half the guests adore caviar and the other half avoid it.
One ball goes a long way.
Naomi Arbot & June Turner, GOURMET ON THE GO, Ideals Publishing Corp.,
11315 Watertown Plank Rd., Milwaukee, WI 53226, 1974, p. 3.
Recipe by: Naomi Arbit & June Turner, GOURMET ON THE GO, p. 3
Posted to MC-Recipe Digest V1 #925 by KHudson123@aol.com on Nov 26, 1997
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