Hors D’oeuvres

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.

Filed under recipe, recipes, Gourmet recipes, Appetizers.
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