Hot Relishes

Hors d’Oeuvres Chauds

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

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Petits Pates au Jus (or Small Hot Patties of Meats, etc.), Boudins Noirs et Blancs (Boudin Sausages, White and Black), Rissoles, Sausages with or without Truffles, Rognons a la Brochette or Broiled Kidneys, Pigs’ Feet, Bouchees d’Huitres or Oyster Patties, Fried Brains (whether of Mutton or Veal), Calves’ Feet, Oxtail with Vinegar or Mustard Sauce.