French household cooking : with a number of recipes from the best Paris chefs, simple and inexpensive / by an Englishwoman in Paris (Mrs. Frances Keyzer).

  • Keyzer, Frances.
Date:
[1908?]
Catalogue details

Licence: In copyright

Credit: French household cooking : with a number of recipes from the best Paris chefs, simple and inexpensive / by an Englishwoman in Paris (Mrs. Frances Keyzer). Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    hors-d’ceuvre The hors-d'oeuvre are little light dishes that have the double advantage of decorating a luncheon table and stimulating the appetite. A good assortment of hors-d’ceuvre is a pleasant introduction to a meal. While the guests are partaking of one and another of these cold dishes there is ample time to prepare the first warm dish, which is better appreciated after the expectant prelude. For a simple luncheon two or three hors-d’oeuvre suffice ; but when there are three or four courses the hors-d’oeuvre are more numerous. They comprise :— Radishes.—These are thrown into a basin full of water, well washed, and all the leaves removed but one or two of the small green ones. They are placed in a small oblong dish arranged with the little green leaves forming the border. Butter.—Arranged in a separate dish in little balls, or any fancy design, ornamented with a spray of parsley. Anchovies.—Scraped, washed, and filleted, served