Egg Salad Molds
|Hard cooked egg||6|
|Melted butter||2 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Red caviar||3 Tablespoon|
|Ripe tomato slices||10 (Small Sized)|
|Crisp greens||1⁄2 Cup (8 tbs)|
|French dressing||1⁄2 Cup (8 tbs)|
1. Set 8 to 10 small fancy molds in the refrigerator to chill until the mixture is ready. Rinse with cold water but do not dry them.
2. Chop the eggs very fine, mix with all other ingredients except olives and tomato slices. Add caviar last, so as not to crush it.
3. Pack into the molds. Chill until firm, 1 hour or longer.
4. Unmold each on a chilled tomato slice, top with an olive. These may be used as hors d'oeuvre, or may be served on crisp greens as a salad.