|Hard cooked eggs||9|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Fresh lemon juice||3 Teaspoon|
|Vermouth/White wine||3 Teaspoon|
|Anchovy fillets||5 1⁄2 , minced|
|Sauce diable/Worcestershire sauce||1 1⁄2 Teaspoon|
|Finely chopped onion||2 Tablespoon|
|Unflavored gelatin||1 1⁄2 Tablespoon (1 1/2 packages)|
|Lumpfish caviar||7 Ounce (2 jars of 3 1/2 ounce, black Rolad)|
|Oil||1 Teaspoon (for greasing mold)|
|Parsley||1 Tablespoon (for garnish)|
|Pimento strips/Chives||1 Tablespoon (for spine and ribs)|
|Olive||1⁄2 (cocktail size, for eye)|
Put eggs through ricer, add mayonnaise and onion and stir.
Dissolve gelatine in mug, together with lemon juice and vermouth.
Place in pan over heat until gelatin is dissolved.
Add minced anchovies and continue heating until anchovies are dissolved, stirring occasionally.
Remove from stove, add Sauce Diable or Worcestershire Sauce and pour mixture into egg mixture, blending thoroughly.
Blend in caviar, stirring gently to avoid crushing eggs and releasing black juice which will turn mixture grey.
When well blended pour into lightly greased mold, cover with plastic not foil and chill overnight.
To unmold, loosen edges with dull bladed knife, turn out on platter and decorate with pimento, olive, chives and parsley.
Serve with dark brown bread.
Traditionally served with Vodka or Champagne.