|
Classic
Cook Books
< last page | next page >
page 28
THE HORS D'OEUVRES
The hors d'oeuvres are to be served more often at lunches than at dinners;
however a quite fashionable dinner cannot be without some of them, at least
without some cold ones. The "hors d'oeuvres" are divided into cold and warm, the
former being more common because they are more easily prepared.
THE COLD HORS D'OEUVRES.
Usually the cold hors d'oeuvres are placed on the table in advance; by so doing
you add to the general decorative effect and the guests will find at their
disposal some light dishes, as soon as they have finished their soup and while
awaiting the fish.
They should always be served in special dishes (radish dish, relish dishes,
butter boat, etc.) in china or crystal.
46. RADISHES.
They should be young and fresh. Cut the end of the root and leave only enough of
the leaves to permit of taking them easily with the fingers.
47. OLIVES.
Should be very green and served on a relish boat.
< last page | next page >
Classic
Cook Books
|
