1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

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CHAPTER IV.

Hor's d'CEuvres.

(Mets.)

(Little Dishes.)

(Relishes.)

HERE is just one want in the large popular cookery 1 books of the day, they give too little information about Hor's d'CEuvres. Yet they form no unimportant portion of fashionable, hotel, club, and private dinners. I intend there- fore to devote this chapter entirely to them, so that it may be a guide to the caterer and hotel-keeper who is willing to receive a few hints, also to the young housekeeper and the cook, seeking to better the style of their dinners. Hors d' (Euvres are also called in France, Mels, or little dishes, because they are served directly after the soup, and used in high class French Hotels, and houses, to ornament the table between the first and second service. They are placed in the most elegant and gracefully embellished, hatteaux de porcelaine, called Hors d' CEiwreSy varying in colour and contour according to their contents. In the Parisian kitchens, we divide Hor''s d^ceuvreSy into 2 classes, viz. Animal and Vegetable. At English tables as a general rule, we find only oysters, devilled sardines, anchovies, in about 3 styles. White bait, and a limited selection of little dishes. A French Cy^-?/" includes in his category the following:

Broils (as Broiled Bones)

Grillades,

Devilled Sausage^ Tongue Broiled,

Saucisses Chaud,

Sanguefoiirrees.

Minced Pork,

Rillettes de Tours,

Pieds Triiffes, Boudius,

Truffled Feet, Savoury Puddings.