Free Vintage Hors d'Oeuvres Information - Part 2
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
M. Simon's second selection includes:
shrimps in salad dressing
artichoke hearts in French dressing
small canapes containing savory mixtures.
Such an array is possible only in a well-run restaurant or fairly formal
home. But the appetizing flavor combinations in this gourmet's se-
lections can guide us in making a more simple hors d'oeuvres tray.
For instance, sardines, sliced eggs in mayonnaise, ripe olives, celery,
for one assortment. On another occasion, potato salad, anchovies,
sliced tomatoes and artichoke hearts served as hors d'oeuvres.
To serve auch assortments of appetizers attractively, use various
small shallow dishes. If you can find Chinese, Japanese, or other un-
usual pottery and chinawares, in graceful, small shapes, your hors
d'oeuvres tray will be all the more appealing. Place small forks or
larger serving spoons and forks on each as needed.
Provide small plates for guests. or if the hors d'oeuvres are served as
a part of the meal--let your guests help themselves at the
table (with their dinner plates) to the hors d'oeuvres arranged on a
revolving tray in the center or otherwise place within reach of every-
This lends a buffet informality to the meal and makes serving easy
and pleasant. As guests finish with their appetizers from the assort-
ment, they help themselves to the hot dish. All dishes are taken to
the kitchen afterward, and coffee and cheese, or other dessert, are
brought into a cleared table.
I prefer to use separate small plates for the hrs d'oeuvres. Or for a
summer supper on the terace, try the new, colorful, treated paper
plates, with matching and small paper napkins, for this first pickup part
of the dinner