Hors d’Oeuvres

Hors d’oeuvres are relishes and may be served either hot or cold. Ordinarily, in daily household life, only the cold Hors d’Oeuvres, such as Cress, Celery, Olives, Radishes, etc., are served; they are set upon the table as a decoration and are passed as Appetizers or Relishes between the courses. At more formal affairs, hot Hors d’Oeuvres are served, some of them being most elegant and recherche dishes. The hot Hors d’Oeuvre does not preclude the cold at the same dining.