Hors-d'œuvres (Cold)

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Examples of cold hors-d'œuvres
Instructions (0)
No instructions extracted.
Original Text
HORS-D'ŒUVRES (Cold). These should be eaten immediately after the soup and fish; they are considered as whetters or whets to the appetite, and consist of sardines, anchovies, tunny, Dutch herrings, savoury butters, oysters, oiled salads, &c.
Notes