Categories: Appetizers 
      Yield: 10 servings 
  
      1    Envelope unflavored gelatin         1 ds Hot pepper sauce 
    1/4 c  Water                               4 oz Caviar 
           Sour cream                               -(lumpfish or white fish) 
      2 tb Mayonnaise                               Salt, white pepper 
      2 tb Lemon juice                              Parsley sprigs 
      2 ts Grated onion                             Toast rounds 
    1/4 ts Sugar                                    -or unsalted crackers 
  
  Sprinkle gelatin over water and let stand until softened. Warm 1 cup sour 
  cream over low heat, add gelatin and stir constantly until gelatin melts, 1 
  to 2 minutes. Remove from heat and add mayonnaise, lemon juice, onion, 
  sugar and hot pepper sauce, blending well. Place caviar in strainer and 
  rinse carefully with cold water. Shake strainer to remove excess water. 
  Reserve 1 tablespoon caviar. Add remaining caviar to sour cream mixture, 
  stirring gently. Season to taste with salt and white pepper. Turn into 
  greased 2-cup mold or into 8 to 10 small individual molds and chill until 
  firm, about 3 to 4 hours. Unmold on serving plate. Place about 6 
  tablespoons sour cream on top of large mold or 1 tablespoon on each 
  individual mold. Place some of reserved caviar on top of sour cream. 
  Surround with parsley and accompany with toast rounds. 
   
  (C) 1992 The Los Angeles Times