Madrilene À La Russe

1. 1

   Place unopened can of madrilene in refrigerator 2 hours or until partially set. (Madrilene should resemble consistency of unbeaten egg white.) Pour madrilene 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. 2

   Spoon into chilled serving bowls. Garnish with caviar and parsley or watercress. Serve as an appetizer.

* Per serving · 4 servings · Values may vary.

No additional tips available.