The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
IV

Cold Side Dishes

64 recipes

Hors-d'oeuvre, or side dishes, signifies out of the work, they having no place on the bill of fare. They are certain appetizing dishes placed on the table before dinner, remaining on in the Russian service, until the dessert; in the French service they pass round a few hors-d'oeuvre after the soup, such as melons, olives, radishes, celery, figs, artichokes, canapes, etc.

In Russia the hors-d'oeuvre is highly appreciated, and as in the Russian service the removes, entrees and roasts do not appear on the table, which should be handsomely decorated with all kinds of hors-d'oeuvre so as to make an elegant display. In formal dinners they serve in another apartment close to the dining-room, a table spread with a variety of side dishes; they also serve at the same time kummel, brandy, vermouth, absinthe, gin, etc.

  1. 771Alligator Pears
  2. 772Anchovies-Sardels—Anchovy Salad and Anchovies with Olives
  3. 773Artichoke Bottoms Printanier, Small Appetite, Small Raw Poivrade
  4. 774Beets
  5. 775Butter Fresh Molded
  6. 776Red and White Cabbage, English Style, and Marinated Cauliflower
  7. 777Canapes, Windsor, Anchovy, Sardines, Caviare, Russian Herring, Smoked Salmon or Sturgeon, Deviled Herring, Shrimp, Crawfish, Lobster, Anchovy Butter, Red Beef Tongue or Ham, Careme and Hard-Boiled Eggs
  8. 778Caviare
  9. 779Celery Stalks, Celery, Fennel, Celery Hearts, Celery Knobs, with Vinaigrette Mayonnaise
  10. 780Cheese Crusts
  11. 781Clams or Raw Oysters on the half Shell
  12. 782Crawfish a la Vinaigrette
  13. 783Cucumbers, Fresh Sliced, in Fillets or Salted Russian Style
  14. 784Eggs, Bustard, Plover and Sea-Gull
  15. 785Gherkins
  16. 786Ham, Boiled and Raw Westphalian
  17. 787Herring, Shad or Mackerel, Marinated
  18. 788Smoked Herrings
  19. 789Paupiettes of Dutch Herrings, Polonaise
  20. 790Horseradish
  21. 791Chow-Chow
  22. 792Indian Pickle with Fine Herbs
  23. 793Lemons, Oranges, Figs, Blackberries
  24. 794Lobster a la Boulognaise
  25. 795Lobster Mayonnaise Printaniere
  26. 796Russian Macedoine
  27. 797Mackerel in Oil
  28. 798Smoked Mackerel
  29. 799Muskmelon and Cantaloupe
  30. 800Olives Crescent or Lucques, Spanish Queen, Black, Verdales
  31. 801Olives Stuffed with Anchovy Butter and with Anchovies
  32. 802Pickled Oysters
  33. 803Raw Oysters on the half Sheel or Little Neck Clams
  34. 804Oysters Tartare
  35. 805Oyster Crabs, Pickled
  36. 806Green or Red Peppers
  37. 807Potatoes, Chiffonnade
  38. 808Radishes, Black, and Red
  39. 809Rolls, Small Fancy with Lobster, Shrimp, Crawfish, Fillets of Sole, Chicken Salpicon, Foies-Gras or Rillettes de Tours
  40. 810Salmon with Sauterne Wine
  41. 811Sandwiches
  42. 812Barlow Sandwiches
  43. 813Sandwiches of Chopped or Thin Sliced Chicken
  44. 814Game Sandwiches
  45. 815Sandwiches of Different Meats
  46. 816French Roll Sandwiches, American Style and with Anchovies
  47. 817Sardines Marinated
  48. 818Sausages Smoked; with or Without Garlic, d'Arles, Lyons, Mortadella
  49. 819Shrimps in Side Dishes
  50. 820Sliced and Buttered White or Rye Bread, Sliced and Rolled Bread
  51. 821Marinated Smelts
  52. 822Smoked Beef, Salmon, Sturgeon, Goose Breast, or Tongue
  53. 823Straw Cheese
  54. 824Marinated String Beans
  55. 825Tartlets of Game, Lobster, Salmon or Nonpareil
  56. 826Toasts a la Waddington
  57. 827Toasted Bread Garnished with Chicken, Bacon, Chopped Chicken, and Peppers
  58. 828Trout Fried and Marinated—Small
  59. 829Trout Marinated in Wine-Small
  60. 830Truffles
  61. 831Marinated Tunny Fish, Sardines, Gurnet and Accola
  62. 832Turbot or Red Snapper Marinated
  63. 833Green Walnuts
  64. 834Pickled Green Walnuts
Rights & ReuseThe complete text of The Epicurean (1894) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.