CAVIAR MOUSSE

Makes 8 appetizer servings, or more for canapes

1 (16-ounce) carton sour cream

1 (6-ounce) jar red caviar

1/4 cup chopped fresh parsley leaves

1 teaspoon grated lemon rind

1 teaspoon grated onion

1 envelope (1/4-ounce) unflavored gelatin

1/4 cup cold water

1 cup heavy cream, whipped

1/8 teaspoon freshly ground black pepper

Garnishes: 

1 hard-boiled egg yolk, finely chopped

1 hard-boiled egg white, finely chopped

2 tablespoons finely chopped red onions

1 tablespoon chopped fresh parsley leaves

Rye party bread

In a medium-size mixing bowl, combine the sour cream, caviar, parsley, lemon rind and onion and set aside. 

Sprinkle the gelatin over the cold water in a small heavy saucepan and let stand for one minute. Over low heat, stirring, constantly, cook until the gelatin dissolves. Add to the sour cream mixture, then fold in the whipped cream and black pepper. Spoon the mixture into saucer champagne classes. Cover and chill for 2 hours.