Includes many of the same ingredients used in Antipasto, but each is varied by the sauce. A traditional hors d’oeuvres includes:

• Hardboiled egg, masked with mayonnaise and decorated with drained capers
• Celery stalk and scallion, radishes, olives
• A small slice of Pate Maison Sardines and tuna fish, but put a dab of mayonnaise on the tuna fish and decorate with a strip of pimiento.
• Tomato slices
• Haricots Blancs (white bean salad)
• Vegetable Salads—any plain-cooked chilled vegetable, coated with Vinaigrette dressing
• Celeri Remoulade
• Artichoke Hearts
• Anchovy fillets

The essential dressings for an hors d’oeuvres are mayon­naise; and Vinaigrette, which is also the true French dressing used for salads.

For last minute preparation of hors d’oeuvres vegetables, a basic Vinaigrette is 1 tablespoon of vinegar to 3 tablespoons of good olive oil, plus salt and pepper to taste, and these may be sprinkled directly into a mixing bowl after which the gentle mixing and turning will suffice to combine the dress­ing.

For each serving,

• Half a hardboiled egg
• 1 slice of salami
• 2 or 3 drained sardines
• ¼ tin of tuna fish, drained and sprinkled with lemon juice
• A cooked cold vegetable: asparagus tips, green beans, beets
• Tomato slice
• Celery stalk
• Radishes, green and black olives, Greek olives
• Pimiento section, crisscrossed with 2 anchovy fillets
• Lentils, or chickpeas (Garbanzo beans) – 1 T draine

Arrange the components attractively, starting with a table­spoon of lentils in the center, covered with pimiento and anchovy fillets, and surrounded by sardines next to salami, and tuna fish next to tomato slice, with the egg, celery, and gar­nishes used for color accents, and so on.