| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Appetizer | 10 | Servings | |
INGREDIENTS
| 5 | Hard-boiled eggs; grated | |
| 3 | tb | Grated onion |
| 1 | c | Mayonnaise |
| 1 1/2 | tb | Worcestershire sauce |
| 2 | tb | Lemon juice |
| 2 | ds | Tabasco |
| 1/2 | c | Sour cream |
| 1 | cn | (4-oz) black lump caviar; drained |
| 1 | pk | Unflavored gelatin |
INSTRUCTIONS
Reserve 2 Tablespoons of grated egg and 2 teaspoons of caviar to garnish. Combine first 7 ingredients. Dissolve unflavored gelatin in 1/4 cup hot water. Cool the gelatin and add it to the first 7 ingredients. Fold in caviar. Put mixture into a 3 to 4 cup oiled mold. Refrigerate until set, about 4 hours or overnight. After unmolding, decorate top with small dollops of caviar and sprinkle with grated egg. Serve with sesame or club crackers. MRS. FRANK FARELLA, JR. SAUSALITO, CA From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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