Hors D’Œuvres

The hors d’œuvre of a meal today can either be an appetizer, grapefruit, melon, smoked salmon—or one of the dishes suggested in this chapter—or it can be a selection of these dishes, augmented by simple but colourful salads—diced beetroot, sliced tomato, Russian salad, etc. Hors d’œuvres present one of the best opportunities for the cook to show her skill and originality in combination and garnish.

When a large hors d’œuvre dish is used the ingredients should be arranged in their sections and each person left to help themselves. If, however, the proper dish is not available, then arrange the selection on individual plates.