|Jellied madrilene soup||2 Can (20 oz) (At Room Temperature)|
|Lemon juice||1 Tablespoon|
|Grated onion||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Caviar||1 Teaspoon (For Each Cup)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Chopped chives||1 Tablespoon|
Pour the warm soup into a bowl and stir in the lemon juice, onion, sherry, and Worcestershire sauce.
Pour into 4 soup cups and chill until almost set.
At this point stir 1 teaspoon red caviar into each cup and chill until set.
When ready to serve top each cup with 1 tablespoon sour cream, and sprinkle the cream with chopped chives.