Hors D’oeuvres

  1. Hors d’oeuvre may be made from a wide variety of fish, meats or marinaded vegetables and salad items.  Almost all foodstuffs can be utilised in making hors d’oeuvres, but each item should be seasoned and flavoured according to its nature.  The aim is to serve a minimum of six varieties, all of which have contrasting flavours and colours and are stimulating to the palate.  Hors d’oeuvres are served as a first course, normally at a lunch meal.  The more expensive categories of food such as smoked salmon, caviare, melon, oysters, smoked ham, may be included as part of the hors d’oeuvres or may be served on their own in place of hors d’oeuvres at either lunch or dinner.  Presentation is an all important factor second only to the flavour in the making of hors d’oeuvres.
  2. Whilst a neat and clean appearance is necessary, it is a mistake to over decorate.  Hors d’oeuvre should be served sparingly to stimulate the appetite rather than to satisfy hunger. 

 A simple set of hors d’oeuvres might consist of the following:

a.     Egg Mayonnaise.

b.     Tomato Salad.

c.     Sardines or Anchovies

d.     Cooked Vegetable Salad.

e.     Potato Salad.

f.      Fish Salad or Mayonnaise.

g.     Raw Vegetable Salad, endive, pimento, celery, etc.

h.     Meat Salad, beef, salami, liver pate etc.