Hot Relishes

Hors d’Oeuvres Chauds

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Method

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.

Almost all the above named Hors d’Oeuvres, whether hot or cold, have been already treated in the special departments whether of vegetables or meats, to which they pertain. The subjoined recipes, however, have been especially prepared, the number and variety of our Creole Hors d’Oeuvres being such as to warrant a special chapter on the subject.