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Caviar Ball

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.

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