|Unflavored gelatin||1 Teaspoon|
|Dry sherry||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Hard cooked eggs||6|
|Mayonnaise||1 Cup (16 tbs)|
|Anchovy paste||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Lumpfish caviar||2 1⁄2 Ounce (1 Jar)|
|Parsley sprigs||1 (For Garnish)|
|Sesame rice crackers/Black bread||1 Cup (16 tbs)|
Generously grease 2-cup mold.
Soften gelatin in Sherry and lemon juice in small heatproof container about 5 minutes, then place over very low heat until dissolved, stirring several times.
Chop eggs in processor or blender.
Transfer to mixing bowl.
Stir in gelatin mixture, mayonnaise, anchovy paste and Worcestershire and mix thoroughly.
Gently fold in caviar until well blended.
Turn into mold, cover and refrigerate until firm.
Unmold and garnish with parsley sprigs.
Surround with crackers or thin slices of black bread.