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White gloves, hats, skirt suits. Just the right lipstick--not too loud. Simple pearl earrings. On the way to the luncheon at "the Club" off Michigan Avenue.
Recipe requires a one-quart ring mold. Start preparation a day in advance.
Eighteen hard-boiled eggs (one and one-half dozen), chopped
One-fourth cup mayonnaise
Four ounces cream cheese, softened
Two tablespoons white onion, grated
One and one-half celery ribs, finely chopped
Vegetable oil for ring mold
One to one- and one-third cups sour cream
Choice of garnishes: thinly-sliced hard-boiled eggs, sliced large pimento-stuffed olives, and decorative greens; or caviar and twisted slices of lemon
Throughly blend first five ingredients. Lightly oil ring mold. Spoon egg mixture into mold, then pack firmly. Refrigerate overnight. Select an elegant footed plate or round glass platter. Carefully turn over mold onto platter.
For the caviar garnish: Frost ring with sour cream. Place caviar all around the ring base and dot atop the ring. Add a few lemon slices, twisted, at base. Or place caviar with a dainty, non-metallic spoon in cup on ice in center of ring or nearby.
For olive and egg garnish: Add one- to one- and one-half teapoons of salt to the sour cream and blend well. Frost ring and garnish with the egg rings and olive slices. Place parsley sprigs or other decorative greens around the base of ring.
Serve with toasted bread and a green salad with light Dijon vinaigrette dressing.
Yield: Eight to 10 servings
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