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.
Caviar Mousse printer friendly version located here.
Click Back to return. |