• 1 (2 ounce) jar cavier (Beluga, golden or lumpfish)
  • Salt and pepper to taste
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon gelatin
  • Juice of 1/2 lemon
  • 1/4 cup water
  • 1 tablespoon grated onion
  • 6 hard-boiled eggs, chopped
  • Toast rounds
  • 1/2 cup mayonnaise
  • Watercress
  • 1/2 cup sour cream
  • Directions

    Dissolve gelatin in cold water and put container in hot water over low heat to melt gelatin. Mix the eggs, mayonnaise, sour cream, salt and pepper, Worcestershire sauce, lemon juice and grated onion. Then add gelatin and caviar. Divide mixture between 10 individual molds or put in a small decorative mold. Refrigerate until set. To serve, put toast rounds on individual plates, unmold molded mousse on top and garnish with watercress. Or serve the single mold on a platter surrounded by melba squares for a cocktail spread.

    Serves 10

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