Practical gastronomy

These dishes are frequently placed on the table before the guests enter the dining-room ; and, when dressed in a pretty and dainty manner, they add greatly to the effective decoration of a table. CLASSIFICATION of HORS-D’CEUVRE. PLAIN SIDE DISHES. French. Anchois a l’huile Anchois aux capres Anguilles fumees Anguilles marinees Carrelets fumes Caviar russe Crevettes Ecrevisses Filets de harengs Harengs marines Harengs a la remoulade Huitres au naturel Lamproies a l’huile Langouste Lax fume a l’buile Maquereaux a l’huile Melesses fumees Melon cautaloup Melon brode CEufs de mouettes (Eufs de pluviers CEufs de vanneaux Royans a l’huile Sardines au citron Sardines a l’huile Sardines fumees Sardines sans aretes Sardines a' la tomate Sardines russe Saumon fume Thon marine Betterave marinee Celeri en salade Cornichons Cornichons a la moutarde Clames Americains Cresson alenois Crevettes dress£es Ecrevisse garnie Escargots farcis Grenouilles marinees English. Anchovies in oil Anchovies with capers Smoked eel Pickled or soused eel Smoked flounders Russian caviare Prawns Crayfish Fillets of herrings Pickled herrings [save: Pickled herrings in mustard Oysters on shells Lampreys in oil Spiny lobster [oil Smoked salmon preserved in Mackerel in oil Smoked sprats French rock melon {iced) Pickled melon Mew eggs ( gull eggs) Plover's eggs Lapwing eggs {puvet eggs ) Royans in oil [sauce Sardines preserved in lemon Sardines in oil Smoked sardines Boneless sardines Sardines in tomato sauce Russian sardines {pickled ) Smoked salmon {thinly sliced) Pickled tunny fish Pickled beetroot Celery dressed in mayonnaise French gherkins Gherkins in mustard sauce A merican clams Garden cress Dressed prawns Dressed crawfish Stuffed snails Pickled frogs' legs HORSED' CEUV RE 27 French. Jambon d’Espagne Jambon de Strasbourg Jambon Westphalie Langue de Boeuf fumee Langue de Renne fumee Olives d’Espagne Olives Lucullus Olives farcies Pat<§ de foie-gras Poitrine d’oie fumee Radis rose et blanc Sandwich aux anchois Sandwich au caviar Sandwich de foie-gras Sandwich au fromage Sandwich de homard Sandwich au jambon Sandwich panachee Sandwich aux sardines Saucisson blanc Saucisson de Bologne Saucisson de Brunswick Saucisson de foie-gras Saucisson de foie de Stras- bourg Saucisson de jambon Saucisson de Lyon Saucisson de Milan Saucisson de Mordadelle Saucisson noir Saucisson de perigueux Tomates crues English. Spanish ham [ ham Strasburg cured and smoked Westphalian ham Smoked ox-tongue Smoked reindeer tongue Spanish olives French olives Stuffed olives Goose-liver pie in terrines Smoked breast of goose Radishes, pink and white Anchovy sandwich Caviare sandwich Goose-livev sandwich Cheese sandwich Lobster sandwich Ham sandwich Mixed sandwich with different kinds of meat, etc. Sardine sandwich White sausage (smoked) Bologna sausage Brunswick sausage Goose-liver sausage Strasburg liver sausage Ham sausage Lyons sausage Salami sausage Mordadella or Italian sausage Black sausage ( smoked ) Liver and truffle sausage Small fresh tomatoes, sliced N.B. — All side dishes of this description should be served on small glass or china dishes, and small pats of butter ought to be handed round at the same time. Smoked provisions, such as salmon, ham and sausage, suitable for hors-d’oeuvre, cut into very thin slice s are usually served in hors-d’oeuvre dishes. DRESSED HORS-D’CEUVRE.