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1 8 oz pkg cream cheese -- softened
1/4 teaspoon bouillon granules
1/4 teaspoon minced onion
1 tablespoon mayonnaise
8 ounces red or black caviar
Dissolve bouillon crystals in 1 teaspoon hot water. Cream together cream cheese, bouillon and water, onion and mayonnaise. Shape into a ball.
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.