Cold and Hot Hors-D’Oeuvre

The name of these types of preparation clearly defines their place in the menu. They are adjuncts, and if omitted from the menu should not alter the general harmony of the meal, especially where dinner menus are concerned.

It is therefore indicated that they should be composed of light items of a delicate nature and they should not constitute a complete dish in themselves. But if these items are any less in terms of quantity they should be compensated for this by being of an excellent taste and by giving careful attention to presentation—both of these should be above reproach.