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.

Naomi Arbot & June Turner, Gourmet On The Go, Ideals Publishing Corp., 11315 Watertown Plank Rd., Milwaukee, Wi 53226, 1974, p. 3.