| 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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