Cold Hors-D’Oeuvre

As a general rule cold Hors-d’oeuvre are suitable only in a meal which does not include a soup— these ideas are explained in the Introduction to the Chapter on Soups. However, this rule is not always observed especially in à la Carte restaurants; it is a means more usually of serving de-luxe Hors-d’oeuvre such as caviare, oysters, plovers’ eggs etc. which do not have an undue influence on the digestion as would be so in the case of fish, salads and marinated vegetables. It is often noted that at least most of the time when these are offered, their use as Hors-d’oeuvre is nothing more than an expedient to occupy the customer whilst waiting for the preparation of the dishes he may have ordered.