Hors D’oeuvre Etc

Hors D’oeuvre Etc by Coralie Castle is a comprehensive guide published by 101 Productions in 1973, featuring 192 pages in English. This first edition presents a variety of culinary options focused on appetizers, offering readers a detailed exploration of sauces, snacks, garnitures, and hints, as well as an array of breads, spreads, sandwiches, and canapés.

Readers will find a diverse collection of recipes that includes cold and hot appetizers, dips, molds, pâtés, terrines, and galantines. The book also covers soups, pastries, quiches, and tarts, along with techniques for chafing dish cookery and various buffet styles, including Chinese and dinner buffets. This edition serves as a practical resource for anyone looking to enhance their culinary repertoire with a focus on appetizers.