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Molded Egg and Caviar Salad
Good as hors d'oeuvre.
Crush with a fork:
8 hard-cooked eggs
Stir into them:
3 tablespoons soft butter
1/3 teaspoon dry mustard
2 oz. caviar
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
Pack these ingredients into a tall, oiled glass. Chill. Unmold and cut into ½-to-1-inch slices. Serve on think tomato slices or use to decorate a salad platter. Cover with a dab of Mayonnaise or rolled anchovy. |
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