*  Exported from  MasterCook II  *

                           Caviar Hors d'Ouevre

Recipe By     : Ruth Manton in New York Cookbook, page 32 (Molly O'Neill)
Serving Size  : 8    Preparation Time :1:00
Categories    : Savories                         Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Eggs, Hard-Boiled
     1/4  Cup           Unsalted Butter
     1/4  Cup           Mayonnaise
   3      Tablespoons   Chives, Fresh, Minced
     1/3  Cup           Scallions, Minced
                        Salt and Pepper, to taste
   1      Cup           Sour Cream
 100      Grams         Black Lumpfish Caviar -- (3 1/2 ounces)

1.  Separate the egg yolks from the egg whites.  Mash the egg yolks and dice the egg whites.

2.  In a large bowl, mix the egg yolks, butter, mayonnaise, chives and scallions until smooth.  Gently mix in the egg whites.  Season mixture with salt and pepper to taste.

3.  Press the mixture into a small (8 1/2 x 4 1/2 x 2 1/2 inch) bread pan.  Cover with plastic wrap pressed directly on the surface.  Refrigerate until cold and firm.

4.  To serve, turn the loaf out onto a serving dish.  Cover the top with the sour cream.  Spoon the caviar carefully (so as not to mash the eggs) over the sour cream.  Serve with bland biscuits, like English Water Biscuits.

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