Recipe - Caviar Ball

8 ounce Cream cheese
One fourth teaspoon Bouillon crystals
One fourth teaspoon Onion; minced
1 tablespoon Mayonnaise
8 ounce 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 MCRecipe Digest V1 #925 by KHudson123@aol.com on Nov 26, 1997