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MADRILENE
WITH RED CAVIAR AND SOUR CREAM
1 qt. or 2-1/2 thirteen oz. cans consomme a la madrilene
2 oz. red caviar
6 T. sour cream
3 t. minced chives
1. Pour madrilene into six bouillon cups. Stir into each cup a heaping
teaspoon of caviar. Refrigerate until madrilene jellies.
2. Just before serving, top each cup with a tablespoon of sour cream.
Sprinkle with minced chives.
6 servings
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