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Ingredients
- 1 (13-ounce) can red madrilene
- 1 (8-ounce) carton commercial sour cream
- Caviar
- Fresh parsley or watercress sprigs
Method
- Place unopened can of madrilene in refrigerator 2 hours or until partially set. (Madrilene should resemble consistency of unbeaten egg white.) Pour madrilene into a medium mixing bowl; add sour cream, beating with a wire whisk until well blended. Cover and refrigerate 4 to 5 hours or until mixture thickens and begins to jell.
- Spoon into chilled serving bowls. Garnish with caviar and parsley or watercress. Serve as an appetizer.
