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Madrilene À La Russe

Yield 3 cups


  • 1 (13-ounce) can red madrilène
  • 1 (8-ounce) carton commercial sour cream
  • Caviar
  • Fresh parsley or watercress sprigs

How to Make It

  1. Place unopened can of madrilène in refrigerator 2 hours or until partially set. (Madrilène should resemble consistency of unbeaten egg white.) Pour madrilène 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. Spoon into chilled serving bowls. Garnish with caviar and parsley or watercress. Serve as an appetizer.

Oxmoor House Homestyle Recipes