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Hors D'Oeuvres

This is the term applied to appetising little dishes which are served at the beginning of a dinner as a whet to the palate. Oysters, when in season, form the best possible appetiser; and perhaps the next best is fresh caviare, iced, with a squeeze of lemon. Anchovies in many forms are justly esteemed for this purpose, also smoked salmon, smoked cod roe, olives, pickled herrings, sardines, celery, beetroot, and tomatoes. (See HORS D'OEUVRES, CONDIMENTS, and SAVOURIES in classified index.)