Caviar Supreme

Caviar Supreme

Serves 25. Recipe is from Belva Berlin Dewey who says it originally came from the collection of her mother-in-law, Mary Dewey Davis. When she lived in Texas, Dewey submitted the recipe for the Assistance League of the Bay Area’s charity cookbook, “Settings from Sunrise to Sunset.”

2 envelopes unflavored gelatin

4 hard-cooked eggs, chopped

1/2 cup mayonnaise

1/2 cup parsley, minced

1 large green onion, minced

3/4 tsp. salt

2 dashes of Tabasco sauce, divided

2 dashes of pepper, divided

1 avocado, puréed

1 avocado, chopped

1 large green onion, minced

2 tbls. fresh lemon juice

2 tbls. mayonnaise

1/2 tsp. salt

1 cup sour cream

1/4 cup minced onion

1/4 cup minced onion

1 (3- to 4-oz.) jar black caviar

Fresh lemon juice for sprinkling

1. Line the bottom of a 1-quart soufflé dish with foil, extending the foil 4 inches beyond the rim of the dish on two sides. Grease the foil and dish lightly with vegetable oil. Soften and dissolve the gelatin using the package directions. (You may also prepare the gelatin individually for each layer in the amount specified for each layer.)

2. To prepare the first layer, combine the hard-cooked eggs, 1/2 cup mayonnaise, the parsley, 1 green onion, 3/4 teaspoon salt, a dash of Tabasco sauce and a dash of pepper in a bowl and mix well. Stir in 1 tablespoon of the dissolved gelatin. Adjust the seasonings to taste. Spread the egg mixture with a spatula neatly into the prepared dish, smoothing the top and wiping away any of the egg mixture from the foil with a paper towel.

3. To prepare the second layer, combine the puréed avocado, chopped avocado, 1 green onion, 2 tablespoons lemon juice, 2 tablespoons mayonnaise, 1/2 teaspoon salt, dash of Tabasco and dash of pepper in a bowl and mix well. Stir in 1 tablespoon of the remaining dissolved gelatin. Adjust the seasonings to taste. Gently spread over the egg mixture layer.

4. To prepare the third layer, mix the sour cream and minced onion in a bowl. Stir in the remaining 2 tablespoons of dissolved gelatin. Spread carefully over the avocado layer. Cover the dish tightly with plastic wrap and chill for 8 to 12 hours.

5. To serve, place the caviar in a fine sieve and rinse gently under cold running water. Sprinkle with lemon juice and drain. Unwrap and lift the mold out of the dish using the foil extensions as handles. Remove to a serving dish using a long spatula. Spread the caviar over the top. Serve with thin slices of dark pumpernickel bread.

Note: Use red caviar at Christmas for a very festive dish.