984 Frivolités

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By Auguste Escoffier

Published 1903

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On a menu, this word describes a presentation of small Hors-d’oeuvre of which light moulded creams, Barquettes and tartlets are the best examples. The word is clear and explicit and no other can describe the delicate nature of this type of Hors-d’oeuvre which is effectively a light-hearted beginning to the meal.