1986 CAVIAR MOUSSE

6 ounces red (or black) caviar or (one 2-oz. jar of each)
1/4 cup finely chopped parsley
1 tablespoon grated onion
1 teaspoon grated lemon peel
1 pint sour cream
1 cup heavy cream
1 envelope unflavored gelatin
1/4 cup water
1 clove garlic, mashed
1/2 teaspoon pepper

Combine caviar, parsley, onion and lemon peel. Stir in sour cream. Whip heavy cream
until stiff. Sprinkle gelatin over water and cook over low heat, stirring, until gelatin
dissolves. Stir gelatin into caviar mixture. Fold in whipped cream, garlic and pepper.
Chill in 1 1/2 -quart mold (fish-shaped is nice) until set. Unmold, garnish if desired with
additional caviar, and serve with small squares of thin pumpernickel.

- From Come for Cocktails, Stay for Supper