Caviar Mousse

Recipe from Arminda du Pont

Adapted by Marian Burros

Total Time
15 minutes, plus overnight refrigeration
Rating
(0)
Comments
Read comments

Featured in: AT POINT-TO-POINT RACES, ELEGANT PICNIC DISHES

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 servings
  • 3hard-cooked eggs
  • ¼pound soft butter
  • 1medium onion, finely chopped
  • ½pint sour cream
  • 4 to 6ounces black caviar
  • Melba toast
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Blend the eggs with the butter in food processor, or mash to blend thoroughly. Spread the egg-butter mixture in a small serving bowl.

  2. Step 2

    Mix onion with sour cream and spoon over egg mixture. Refrigerate overnight.

  3. Step 3

    To serve, top with caviar and pass with Melba toast.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

From Arminda du Pont

Recipe Tags

Advertisement

or to save this recipe.