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Hors D'œuvres

A LARGE dinner may begin with one of the following hors d'œuvres :- Huîtres au naturel. Oysters, served in the shells, with lemon, and slices of brown bread and butter.

Saucisson de Bologne, de Lyons, etc. Thin slices of Bologna, Lyons, or other sausage, garnished with small salad.

Sardines à l'huile. Sardines in oil; aux tomates, in tomato sauce. À la Royale, they are served on shred celery, seasoned with oil and vinegar, and are garnished with strips of beetroot, gherkins, and white of hard-boiled egg.

Anchois. Anchovies ; à la Diable, devilled. À la Burlington, small fillets, seasoned with oil and vinegar, are rolled and served on slices of hard-boiled egg, garnished with shred lettuce; garnished with capers and anchovy butter, they are à la Victoria.

B Olives. Olives; farcies, stuffed. À la Metropole, they are stuffed with green butter, set in little moulds of aspic, and served on slices of Bologna or other sausage, garnished with green butter.

Caviar sur croûtes. Caviar spread on buttered croûtes. Garnished with prawns, it is called aux crevettes. As Blini au caviar, it is spread on buttered crumpets, well seasoned with lemon juice.

Lax sur croûtes. Lax on buttered croûtes.

If more variety is required, many of the dishes given in the chapter on savoury entremets will be found suitable.

Hors d'œuvres are usually served in very small fancy plates, one to each person. (3)