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Caviar Mousse

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


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.




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