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Unvaried Hors D’oeuvres

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By Édouard de Pomiane

Published 1930

  • About
Do not rush into complicated hors d’oeuvres. You have neither the right nor the time. In any case, they only attenuate the voluptuousness of your hunger for the principal dish, so use them with parsimony.
If you have a passion for hors d’oeuvres, have the courage of your convictions and make a whole meal of these gastronomic frivolities.
This will reduce your cooking to the infinitely simple, that is to say, to the preparation of coffee.
Bring home some mortadella or salami, some tunny fish, some olives, mushroom salad and three slices of smoked ham. Add some butter, a slice of Roquefort cheese, some fruit, and you will be happy.

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