‌

[See also Chapter XVI.]

The simplest hors-d’œuvres are oysters served in the shell, with quarters of lemon, thin slices of brown bread and butter, and for those who prefer it, cayenne; usually four to six are placed on a plate before each guest, the bread and butter being served on a separate one; Bologna sausages sliced very thin, and garnished with parsley; lax; anchovies washed and filleted and similarly garnished; olives; radishes; sardines carefully wiped in a clean cloth, and then sprinkled with a little fresh oil. These latter hors-d’oeuvres are for ordinary use, served in little boatshaped dishes, and two or three varieties are set on the table, leaving the guests to help themselves. For more ceremonious occasions, more elaborate arrangements are preferred, and these are always served one to each person, generally in tiny glass or china dishes.