A Dinner may begin with one of the following hors d'oeuvres.

If more variety is required, many of the dishes given in the chapter on savoury entremets will be found suitable.

Hors d'oeuvres are usually served in small fancy plates, one to each person.

Anchois are anchovies.

à la Burlington, small fillets, seasoned with oil and vinegar, are rolled and served on slices of hard-boiled egg, garnished with shred lettuce.

à la Diable are devilled.

à l'Impériale, fillets, seasoned with oil and lemon juice, are laid crosswise on little croûtes of fried bread, the spaces filled with chopped white and yolk of hard-boiled egg, olives and chillies.

à la Natal, whipped cream, flavoured with anchovy, is piled on little rounds of bread and butter, and curled fillets of anchovies are laid on the top.

à la Victoria are garnished with capers and anchovy butter.

Caviar

à la Mignonne is caviar dressed in tomatoes from which the inside is scooped out; it is mixed with the tomato pulp, hard-boiled egg cut in dice, oil and vinegar, and curled fillets of anchovies are laid on the top. aux crevettes is caviar spread on buttered toast garnished with prawns. sur croûtes is spread on croûtes of fried bread.

As Blini au caviar, it is spread on buttered crumpets, well seasoned with lemon juice.

Huîtres are oysters; they are served in the shells, with lemon, and slices of brown bread and butter. As Huîtres nature, they are laid on slices of lemon, over slices of cucumber, on little squares of anchovy pastry.

Lax sur croûtes is lax on buttered croûtes.

Olives

à la Metropole are olives stuffed with green butter, set in little moulds of aspic, and served on slices of Bologna or other sausage, garnished with green butter.

Farcies are stuffed olives.

Pastèque is water melon. It is cut in thin slices, and ginger, pepper and sugar should be served with it. Sardines

à l'huile are sardines in oil.

à la Royale are served on shred celery, seasoned with oil and vinegar, and are garnished with strips of beet-root, gherkins, and white of hard-boiled egg. aux tomates are dressed with tomato sauce.

Saucisson de Bologne, de are thin slices of Bologna, Lyons, Lyons, etc. or other sausage, garnished with small salad. Saumon fumé is smoked salmon; it should be cut in very thin slices, and garnished with capers and parsley. fumé à la Car- the little slices are served on slices dinale, of tomatoes over slices of cucumber, and are garnished with strips of hard-boiled white of egg and chopped capers.