Hors d’oeuvres

Hors d’oeuvres, the first course on the menu, prepare the diner’s palate for the meal that is to follow and for this reason, the choice should complement the rest of the meal. If the main course is filling, such as a roast or pasta, start with something light and cool, like a grapefruit cocktail or a mousse. Variety is also important so do not serve a liver pate as an hors d’oeuvre when you are having liver or kidneys as the main course or, if you have something fruity as an hors d’oeuvre, do not choose fruit as a dessert.

An hors d’oeuvre may be simple or elaborate — the choice is yours — but it should always be fresh, not too filling and attractively presented. It is not an exaggeration to say that an hors d’oeuvre should please the eye as much as it should tempt the palate. A beautifully presented and carefully
chosen hors d’oeuvre whets the appetite and sets the tone for an entire meal.

• Always serve fruit and fruit juices chilled in glasses. Fruit juice, in particular, must remain chilled so it is best to serve it either in tall glasses half-filled with ice cubes or perhaps in frosted wine glasses, each standing on a bed of crushed ice in a shallow bowl. To achieve a frosted effect on the glasses, dip the rims first in water or egg white and then in castor sugar. Fruit cups look appetising served in scooped-out melon or pineapple halves, and a sprig of mint on top enhances the flavour.

• Serve paté and cold fish dishes with a garnish. Seafood cocktails, presented on shredded lettuce in glass bowls, look most attractive and keep their freshness and crispness if, just before serving, each bowl is stood in a larger bowl filled with crushed ice.

• For a change, hors d’oeuvres more usually served from one large dish can be served in individual portions: make small soufflés in ramekins for each person instead of one large soufflé and serve pate individually moulded in small dishes.

• Have a finger bowl of warm water with a slice of lemon or rose petals floating in it at each place setting if you are serving an hors d’oeuvre that is to be eaten with the fingers.

1 Canapé spreads
1. Flaked crayfish or prawns, mixed with horseradish, chopped chives and
sour cream.
2. Liver paté topped with paprika, nutmeg and chopped black olives.
3. Ground almonds, cream cheese and smoked cheese mixed together.
4. Minced chicken, mixed with chopped sweet pickles, a pinch of curry powder and mayonnaise.
5. Tuna, flaked and mixed with sour cream and chutney.
6. Minced shrimps or prawns mixed with French dressing and chopped fresh dill.
7. Blue cheese mixed with cream cheese, sherry and chopped mint.
8. Minced turkey mixed with finely chopped walnuts, desiccated coconut and mayonnaise.
9. Chopped ham mixed with minced pickled onions and sliced, stuffed green olives.
10. Grated Parmesan cheese mixed with yoghurt and finely chopped chives.
11. Sliced fried chipolatas topped with minced mushrooms and tomato sauce.
12. Minced cucumber mixed with finely chopped hard-boiled egg and sour cream.
13. Rounds of French bread spread with a little mayonnaise, topped with shrimps and surrounded with a border of black caviar.

Appetizer tray (Hors d’oeuvres varlées)
Cherry tomatoes (Serves 12)

Cut the tops off 18 small or cherry tomatoes, and remove the pulp. Combine flaked canned tuna, mayonnaise, tomato pulp and chopped chives to a stiff consistency and fill the tomato shells with it.

Cucumber slices : Peel 2 medium cucumbers, cut off 5 cm from each end and scoop out the seeds. Mix finely chopped ham and minced pineapple and pack the mixture tightly into the cucumber shells. Chill in the refrigerator for 1 hour. Cut into 2,5 cm slices and serve.

Philadelphia mushrooms : Wash and wipe dry 12 large brown mushroom caps. Soften and cream the Philadelphia cheese and fill the mushroom caps with it.

Stuffed celery : Wash 3 celery stalks and cut each into 4 equal lengths. Mix cream cheese and a little curry powder and stuff the lengths of celery with it.

Avocados :Toss diced avocado pear in mayonnaise with finely chopped walnuts and a little lemon juice.

Smoked salmon :Toss coarsely chopped smoked salmon with finely chopped parsley and lemon juice.

Pickled ham :Toss finely chopped ham with finely chopped gherkins and capers in a vinaigrette

Smoked sausages : Thinly sliced salami, garlic sausage, teewurst and other smoked sausages, topped with capers.

Beetroot and apples : Toss beetroot cubes and apple cubes in a vinaigrette dressing and top with finely chopped chives.

Radishes : Toss crisp, fresh radishes in melted butter and salt.

New potatoes : Toss boiled new potatoes in Sauce Aioli with finely chopped parsley and chives.

Broad beans : Toss canned broad beans in vinaigrette dressing with raw sliced onions, finely chopped parsley and garlic.

Shrimps : Boil and shell shrimps, then toss them in vinaigrette dressing with grated lemon rind and finely chopped green pepper. Note: When greasing pans or moulds, use butter for hot dishes and oil for cold, because butter stiffens and sticks when chilled.

3 Greek appetizers (Meze)

Arrange the following on a large platter:
Black olives
Feta cheese wedges
Stuffed eggs (recipe follows)
Pickled mushrooms (recipe follows)
Taramasalata

Stuffed eggs

12 hard-boiled eggs, shelled
125 ml (1/2 cup) cooked beetroot, minced
20 ml (4 teaspoons) capers, minced
37,5 ml (3 tablespoons) parsley, chopped
25 ml vinegar
65 ml mayonnaise
salt and pepper
Garnish: whole capers

1. Halve the eggs and remove and set aside the yolks. Cut a thin slice from the end of each half so that it will stand on end.
2. In a small bowl, combine the egg yolks with the rest of the ingredients, except the whole capers, and beat until smooth.
3. Spoon the mixture into the halved egg whites and top each with a whole caper.

Pickled mushrooms

450 g small mushrooms
65 ml salad oil
37,5 ml lemon juice
1 clove garlic, halved
2 bay leaves
pinch oregano
2 ml (1/2 teaspoon) salt
pinch black pepper

1. Remove the stems from the mushrooms. Dry the caps with a paper towel and place them in a jar.
2. Combine the remaining ingredients in a saucepan and bring to the boil. Remove from the stove and allow to cool.
3. Pour the mixture over the mushrooms in the jar, cover and refrigerate for at least 2 days, shaking occasionally.
4. To serve, pour offthe liquid and place the mushrooms on the serving dish.

Taramasalata

220 g red caviar (tarama)
1 onion, minced
juice of 2 lemons
5 slices white bread, crusts removed
hot water
250 ml olive oil
Gamish: olives, chopped parsley

1. Liquidise the caviar, onion and lemon juice in a blender.
2. Dip the bread in hot water, squeeze dry and break into small pieces. Add to the caviar mixture, blending well.
3. Add the olive oil and whirl in the blender until there is no visible oil left.
4. Gamish with chopped parsley and olives, and serve with crusty French bread.
Note: These quantities will serve 12 people.

4 Antipasto

170 g canned white meat tuna, flaked and combined with 60 g boiled rice, a little oil, vinegar and
1 ml (1/4 teaspoon) each of salt and p epper.
8 flat fillets of anchovies
8 rolled anchovies
120 g raw button mushrooms
A pickled beetroot, diced
8 pickled onions
3 hard-boiled eggs, sliced
1 green pepper, seeded and diced
4 tomatoes, thinly sliced
8 sardines
6 green olives_
6 black olives
120 g cooked chicken, diced

1. Arrange the tuna mixture and the other ingredients in rows on a long, oblong serving dish.
2. Serve at once.

5 Stuffed tomatoes

4 large tomatoes
60 g Cheddar cheese, grated
2 hard-boiled eggs, finely chopped
2 young carrots, finely grated
2 ml (1/2 teaspoon) salt
2 ml (1/2 teaspoon) pepper
a little mayonnaise
shredded lettuce
Garnish: finely chopped parsley

1. Halve the tomatoes and scoop out the pulp.
2. Combine the pulp with the carrots, cheese, eggs and half the salt and pepper. Stir in a little mayonnaise.
3. Sprinkle the inside of the tomato cases with the remaining salt and pepper, then pile the pulp mixture into them.
4. Line an oblong serving dish with lettuce and place the tomato cases on top. Sprinkle with the parsley and serve. ‘

6 Egg mayonnaise

4 hard-boiled eggs, shelled and halved lengthwise
75 ml mayonnaise
pinch crushed red peppers or chillis
2 ml (1/2 teaspoon) salt
2 ml (1/2 teaspoon) pepper
Gamish: lemon wedges

1. Shake the mayonnaise, chillis, salt and pepper in a screw-top jar.
2. Place 2 egg halves, cut side down, on each of 4 plates, pour a little of the mayonnaise over them and serve with a lemon wedge. Note: lf the mayonnaise is too thick, dilute it with a few drops of lemon juice.

7 Ham cones

250 g baked ham, thinly sliced
50 ml (4 tablespoons) parsley, finely chopped
Filling:
500 g cooked chicken, minced
50 ml (4 tablespoons) canned pineapple, finely chopped
65 ml mayonnaise
125 ml double cream
2 ml (1/2 teaspoon) curry powder
1 ml (1/4 teaspoon) black pepper
2 ml (1/2 teaspoon) salt

1. Cut each slice of ham diagonally into two triangles. Roll into cones and set aside.
2. Combine the filling ingredients in a bowl.
3. Spoon some of the filling into each ham cone.
4. Place the chopped parsley on a plate and dip the top of each cone into the parsley, coating it well.
5. Place all the cones on a large serving dish and serve at once.

8 Chicken and ham mousse

250 g cooked chicken, minced
120 g cooked ham, minced
1 small onion, finely chopped
15 cm piece cucumber, peeled and grated
12,5 ml (1 tablespoon) butter or margarine
25 ml (2 tablespoons) flour
10 ml mint sauce
12,5 ml (1 tablespoon) powdered gelatine
150 ml single cream, whipped
25 ml water; 375 ml milk
1 ml (1/4 teaspoon) salt
1 ml (1/4 teaspoon) pepper
Garnish: sliced cucumber

1. ln a large saucepan, sauté the onion in the butter or margarine until tender but not brown, then stir in the flour and cook for l minute, stirring all the time.
2. Remove the saucepan from the stove and gradually stir in the milk.
3. Return the saucepan to the stove and bring to the boil, stirring.
4. Boil for I minute, then remove from the stove.
5. Stir in the grated cucumber, chicken, ham, mint sauce and seasoning.
6. In a large bowl, dissolve the gelatine in the water over a pan of hot water.
7. Stir in the chicken mixture and allow to cool slightly.
8. Stir in the cream, then pour the mixture into a serving dish or a wet mould to set. _
9L When set, either garnish with sliced cucumber and serve, or turn out of the mould before garnishing.
Note: The mould can be sprayed with a non-stick spray instead of being rinsed with water.

9 Salmon mousse

400 g canned salmon, drained
2 egg yolks, beaten
250 ml (l cup) celery, coarsely chopped
125 ml (1/2 cup) cucumber, seeded and puréed
5 ml (1 teaspoon) powdered horseradish
125 ml vinegar
65 ml cold water; 12,5 ml milk
190 ml whipped cream
12,5 ml (1 tablespoon) powdered gelatine
25 ml (2 tablespoons) sugar
5 ml (l teaspoon) prepared mustard
5 ml (1 teaspoon) salt

1. Soften the gelatine in the cold water. Set aside.
2. Mix the sugar, salt and mustard together in a bowl.
3. Place this mixture in the top half of a double boiler, and stir in the vinegar and egg yolks. Cook over boiling water until thick, stirring all the time.
4. Remove from the stove and add the gelatine, stirring until dissolved.
5. Combine the horseradish powder and the milk in a small bowl and stir into the gelatine mixture. Chill until the mixture begins to thicken.
6. Stir in the salmon, celery and cucumber, then fold in the whipped cream. Turn into individual ramekins or moulds and chill until firm.
7. Serve either in the dishes or unmoulded, with a green salad.

Variations:
1. Use canned light meat tuna instead of the salmon.
2. Use canned crabmeat instead of the salmon.
3. Use minced smoked oysters instead of the salmon.

10 Simple salmon mousse

400 g (2 small tins) salmon
2 eggs, hard-boiled
12,5 g onion, finely chopped
250 ml mayonnaise
250 ml whipped cream
150 ml cold water
Tabasco sauce
cochineal
1 envelope gelatine
Garnish: Sliced cucumber, fresh dill or chervil

1. Combine thoroughly the fish, eggs and onion.
2. Dissolve the gelatine in the cold water and then place over a pot of hot water.
3. Allow the dissolved gelatine to cool, then add it to the fish mixture and stir in the mayonnaise.
4. Add 3 drops cochineal and 3 drops tabasco sauce and blend well to give the salmon a uniform delicate pink colour.
5. Lightly grease a mould and fold the salmon mixture into it, then place in the refrigerator for 2 to 21/2 hours, or till needed.
6. To serve, turn the mousse out of its mould onto a bed of crisp lettuce. Garnish with thinly sliced cucumber, or sprays of fresh dill or chervil.
Note: If you have difficulty turning the salmon mousse out of its mould you can immerse the mould in hot water for a moment or give the base of the mould a few sharp taps with the butt of a knife.

More Hors d’oeuvres

This is just a small selection of our Hors d’oeuvres section and recipes. Visit Bill & Sheilas Cookbook to see the complete recipe collection suppers and buffets with Bill & Sheila

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