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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 (13-ounce) can red madrilène |
1 (8-ounce) carton commercial sour cream |
caviar |
fresh parsley or watercress sprigs |
Directions:
1. Place unopened can of madrilène in refrigerator 2 hours or until partially set. (Madrilène should resemble consistency of unbeaten egg white.) Pour madrilène 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.
2. Spoon into chilled serving bowls. Garnish with caviar and parsley or watercress. Serve as an appetizer.
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