1 Pkg. unflavored gelatin
1/4 Cup cold water
4 Hard boiled eggs, chopped
1/2 Cup mayonnaise, homemade preferred
1/4 Cup chopped parsley, minced
1 larger green onion, minced
3/4 Teaspoon salt & freshly ground white pepper
dash hot pepper sauce
1 med. avocado pureed just before use
1 med. avocado diced just before use
1 Lg. shallot, minced
2 Tablespoon fresh lemon juice
2 Tablespoon mayonnaise
1/2 Tsp. salt & freshly ground pepper
dash of hot pepper sauce
Sour Cream and Onion Layer
1 Cup sour cream
1/4 cup onion (minced)
1 4 oz. jar black or red caviar
fresh lemon juice
thinly sliced pumpernickel
Line bottom of a 1 qt. soufflé dish with foil extending 4” beyond rim of dish on 2 sides. Oil lightly. Soften gelatin in cold water in measuring cup. Liquefy gelatin by setting cup in pan of hot water, or in microwave for 20 seconds on lowest setting. Gelatin will be divided among the three layers.
Combine all ingredients with 1 Tablespoon gelatin. Taste and adjust seasoning. Neatly spread egg mixture into prepared dish with spatula smoothing top. Wipe any egg mixture from foil with paper towel.
Combine all ingredients with 1 tablespoon gelatin. Taste and adjust seasoning. Gently spread mixture evenly over egg layer.
Sour cream and onion layer
Mix sour cream and onion & remaining 2 tablespoon gelatin. Spread evenly over avocado layer. Cover dish tightly with plastic wrap and refrigerate overnight. Just before serving place caviar in fine sieve and rinse gently under cold running water. Sprinkle with lemon juice. drain. Lift mold out of dish using foil extensions as handles. Transfer mold to serving dish using wide spatula. Spread caviar over top. Serve with pumpernickel.
Mom’s additions to the Caviar Supreme: She adds 1 1/2 to 2 tablespoons more of gelatin to each layer. She also adds Lipton’s onion soup to the sour cream layer and some garlic powder to the avocado layer. She makes this recipe 1 1/2 times for a standard sized soufflé dish.
Bacon Chestnut Curls
Fresh Crabmeat with parmesan cheese in a tangy dressing with lemon. This is perfect for a formal dinner served in courses. It is beautiful if served in individual shell shaped dishes.