Instructions: 1. Dissolve bouillon crystals in 1 teaspoon hot water.

2. Cream together cream cheese, bouillon and water, onion and mayonnaise.

Shape into a ball.

3. Frost completely with the caviar. Serve on a bed of endive or romaine lettuce, garnished with clusters of Olives a la Grecque. Serve with rye saltines or melba toast.

In my experience, half the guests adore caviar and the other half avoid it.

One ball goes a long way.

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