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Caviar Mousse

5 hard-boiled eggs, grated
3 tablespoons of grated onion
1 cup of mayonnaise
1 1/2 tablespoons of Worcestershire sauce
2 tablespoons of lemon juice
2 dashes of Tabasco
1/2 cup of sour cream
one 4 ounce can of black lump caviar
1 package of 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 un-molding, 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

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