Caviar Mousse

By ngaldi

Ingredients

• 10 large eggs, hard boiled, riced (while warm)
• 1 1/2 cups mayonnaise
• 1/2 onion, grated fine
• 1 1/2 teaspoon anchovy paste
• 2 teaspoons Escoffier sauce
• 3 tablespoons lemon juice
• 3 tablespoons dry vermouth
• 1 1/2 packages unflavored Knox gelatin
• 2 4 ounce jars caviar or lump fish, rinsed and drained well
• cocktail rye and/or pumpernickel

Preparation

Step 1

Dissolve gelatin in double boiler with lemon and vermouth until melted. Add anchovy paste until dissolved and mix into eggs. Add mayonnaise, escoffier and onion to eggs. Fold in caviar and pour into greased mold. Chill and unmold when ready to serve.
Cook's Notes:
1/2 recipe 5 eggs 3/4 cup mayonnaise 3/4 teaspoon gelatin and half of other ingredients