Caviar ball

Yield: 16 Servings

Measure Ingredient
8 ounces Cream cheese
¼ teaspoon Bouillon crystals
¼ teaspoon Onion; minced
1 tablespoon Mayonnaise
8 ounces Caviar; red or black

1. Dissolve bouillon crystals in 1 teaspoon hot water.

2. Cream together cream cheese, bouillon and water, onion and mayonnaise.

Shape into a ball.

3. 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.

In my experience, half the guests adore caviar and the other half avoid it.

One ball goes a long way.

Naomi Arbot & June Turner, GOURMET ON THE GO, Ideals Publishing Corp., 11315 Watertown Plank Rd., Milwaukee, WI 53226, 1974, p. 3.

Recipe by: Naomi Arbit & June Turner, GOURMET ON THE GO, p. 3 Posted to MC-Recipe Digest V1 #925 by KHudson123@... on Nov 26, 1997

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