THE ILLUSTRATED BOOK OF HORS D'OEUVRES,1941,HC,PHOTOS

THE ILLUSTRATED BOOK OF

HORS D'OEUVRES

BY

LUCY G. ALLEN

EXPERTS' CHOICE COOK BOOKS

GROSSET & DUNLAP

NEW YORK

1941

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"AN HORS D'OEUVRE OR APPETIZER IS A SMALL PORTION OF HIGHLY SEASONED AND FLAVORED FOOD FORMERLY USED TO PRECEDE A MEAL AND NOW USED FOR MANY OCCASIONS.  THE CUSTOM OF SERVING THESE RELISHES IS A FOREIGN ONE APPRECIATED AND ADOPTED BY AMERICANS WHO HAVE SPENT MUCH TIME ABROAD AND EVEN BY THOSE WHO HAVEN'T. EACH COUNTRY HAS A DISTINCTIVE TYPE OF HORS D'OEUVRE."

"ITALY SENDS US ASSORTED RELISHES PRESERVED IN OIL AND CALLED "ANTIPASTO" WHICH ARE REMOVED FROM THE CONTAINER, DRAINED AND OFTEN, THOUGH NOT ALWAYS ARRANGED UPON A BED OF LETTUCE.  THE ITALIANS POUR A FRENCH DRESSING OVER THESE RELISHES AND SOMETIMES RUB THE DISH UON WHICH THEY ARE SERVED WITH A CLOVE OF GARLIC.  IF THE DISH SHOULD APPEAR RATHER COLORLESS FROM THE SELECTON CHOSEN, IT MAY BE GARNISHED WITH FANCIFULLY CUT RADISHES OR STRIPS OF PIMIENTO TO GIVE A BRIGHT EFFECT."

"IN NORWAY AND SWEDEN WE FIND THE HORS D'OEUVRE SET UP ON A TABLE CALLED "THE SMORGASBORD" AND MAKING REALLY A QUITE SUBSTANTIAL MEAL, WITH SMOKED AND PICKLED FISH PREDOMINATING AND ALSO HIGHLY SEASONED MEAT DISHES, SOME JELLIED AND SOME HOT, SUCH AS MEAT BALLS IN A SAUCE."

"THE GERMANS USE VARIOUS KINDS OF SAUSAGE AND RATHER HEAVY SALADS LIKE POTATO OR SHREDDED VEGETABLE, FREQUENTLY COMBINING HERRING WITH THEM."

"RUSSIA SUGGESTS CAVIAR, THE SALTED AND SOMETIMES THE FRESH (WHICH IS MILDLY SALTED) ROE OF THE STURGEON; BUT OTHER RELISHES ARE USED, PRINCIPALLY SMOKED AND PICKLED FISH."

"FRANCE SENDS US SARDINES, PATE DE FOIE GRAS, PICKLED VEGETABLES AND ALSO DIFFERENT KINDS OF SAUSAGE."

"IN ENGLAND ONE FINDS SAVORIES SERVED AT THE CLOSE OF THE MEAL.  THESE ARE USUALLY HOT AND RICH LIKE SMALL CHEESE SOUFFLES OR DEVILED FISH FISHES OF CRAB, SHRIMP, ETC."

"HORS D'OEUVRE HAVE GROWN TREMENDOUSLY IN POPULARITY AND ARE NOW USED TO ACCOMPANY COCKTAILS, TO ADD ZEST TO A BUFFET SPREAD OR AS AN OUTSTANDING FEATURE OF SNACK PARTIES--IN FACT THE LESS HEAVY ONES FREQUENTLY TAKE THE PLACE OF SANDWICHES AT AFTERNOON TEAS.  ANOTHER USE FOR ASSORTED HORS D'OEUVRE IS AT THE SUNDAY NIGHT SUPPER WHERE THEY CAN BE QUITE THE IMPORTANT ITEM ON THE MENU, FOLLOWED BY ONE HOT DISH, SUCH AS CHEESE SOUFFLE, ITALIAN SPAGEHETTI OR SCALOPPED FISH.  WITH FRUIT FOR A FINISH THIS MAKES AN INTERESTING MEA,L, OR FOR A SIMPLER SERVICE TWO OR THREE KINDS OF HORS D'OEUVRE ACCOMPANIED BY DARK BREAD SANDWICHES AND COFFEE MAY BE BROUGHT TO THE LIVING ROOM."

CONTENTS...

• A CHAT ABOUT HORS D'OEUVRE
• HORS D'OEUVRE FOODS AND GARNISHES; TO MAKE CANAPES
• A LIST OF FOOD USED FOR HORS D'OEUVRE
• TYPES OF HORS D'OEUVRE
• TO MAKE CANAPES
• GARNISHES FOR HORS D'OEUVRE
• ACCOMPANIMENTS FOR HORS DO'OEUVRE
• FLAVORED BUTTERS
• CANAPES FOR COCKTAILS
• FISH
• MEAT
• CHEESE
• MISCELLANEOUS
• PIERCED SAVORIES
• FISH
• MEAT
• CHEESE
• MISCELLANEOUS
• HORS D'OEUVRE FOR THE COMPARTMENT DISH
• DRY SAVORIES
• MOIST SAVORIES
• SPREADS FOR SELF SERVICE
• FIRST COURSE OF TABLE HORS D'OEUVRE
• MISCELLANEOUS RECIPES
• DRESSINGS
• VARIED COMBINATIONS FOR SERVING
• CENTERPIECES FOR PLATTERS OF HORS D'OEUVRE
• CENTERPIECES FOR PIERCED SAVORIES
• PLATTER ARRANGEMENTS OF HORS D'OEUVRE
• TRAY COMBINATIONS FOR ASSORTED CANAPES

THIS GOOD IS IN GOOD CONDITION.  THE COVER IS LIGHTLY SOILED, EDGES AND CORNERS GENTLY BUMPED AND SCRAPED.  THE BINDING IS TIGHT AND ALL PAGES INTACT.  THERE IS A BOOKPLATE INSIDE THE COVER AND A PINK STICKER.  THE PAGES HAVE YELLOWED OVER THE YEARS.  THERE ARE EIGHT BLACK AND WHITE PHOTOS IN THIS BOOK.  A NICE COPY WITH 141 PAGES.