In a bowl whisk together mayonnaise and butter and stir in eggs, celery, onion, lemon juice, and salt and pepper to taste. Spread mixture in an oiled 9-inch springform pan and sprinkle evenly with scallion greens, chives, and dill. In a small bowl stir together cream cheese and sour cream until smooth. Drop dollops of cream-cheese mixture over herbs and spread carefully (keeping herb layer intact) to form an even topping. Chill torte, covered, at least 8 hours and up to 1 day. Just before serving, run a thin knife around edge of pan and remove side. Transfer torte to a serving plate and spread caviar over top. Garnish torte with dill sprigs and serve with toast points. Serves 12. Gourmet September 1994
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|Serving Size: 1 Serving (6342g)|
|Recipe Makes: 1|
|Calories from Fat: 14553 (85%)|
|Amt Per Serving||% DV|
|Total Fat 1617g||2156 %|
|Saturated Fat 831.2g||4156 %|
|Monounsaturated Fat 435g|
|Polyunsanturated Fat 127.3g|
|Cholesterol 13724.7mg||4223 %|
|Sodium 18362mg||633 %|
|Potassium 8590.6mg||226 %|
|Total Carbohydrate 227.7g||67 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 224.2g|
|Protein 516g||737 %|
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Calories per serving: 17221
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