Seafood Hors d'oeuvre Starter Appetizer
small jar Caviar
slices buttered Brown bread
Cut a slice from the top of each tomato and scoop out the pulp into a bowl.
Blend the tomato pulp with one finely chopped egg and the chopped yolk of
the other hard-boiled egg. Add a squeeze of
lemon juice and season with salt and pepper.
Three quarters fill the tomatoes with the pulp mixture then top with caviar and
a little of the remaining chopped egg white.
Butter the bread and cut out rounds. Serve the tomatoes on the bread
garnished with lettuce and lemon wedges as a
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