Caviar Mousse

Recipe from Arminda du Pont

Adapted by Marian Burros

Published May 24, 1983

Total Time
15 minutes, plus overnight refrigeration
Rating
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—Marian Burros

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

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Ingredients

Yield:6 servings

  • 3 hard-cooked eggs

  • ¼ pound soft butter

  • 1 medium onion, finely chopped

  • ½ pint sour cream

  • 4 to 6 ounces black caviar

  • Melba toast

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

5 grams carbs; 277 milligrams cholesterol; 315 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 15 grams saturated fat; 29 grams fat; 399 milligrams sodium; 10 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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.

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From Arminda du Pont

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