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Hors d’oeuvres and Light Dishes

Appears in
top 1000Floyd on France
Floyd on France

By Keith Floyd

Published 1987

  • About
Cooking should not become a chore. Balance your menus carefully. If you have decided on a complicated hors d’oeuvre, make sure that the dish to follow is easy. When entertaining, really try to make at least one course of the meal a day or two ahead – that way you will stand a chance of actually enjoying yourself on the occasion.

Hors d’oeuvres, of course, can be anything from a stick of celery spread with cream cheese or anchovy paste to a bowl of soup, a light and subtle fish terrine or a refined cheese soufflé. Here I have simply selected my personal favourites gleaned from scouring France at a pretty ordinary level: discovering dishes that human beings – not superstar chefs – prepare.

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