A great variety of other foods, both hot and cold, can be served as hors d'oeuvres. If they are to be served away from the dinner table, it is best if they can be eaten with the fingers or speared with a pick. At a reception at which many hors d'oeuvres are served,it is all right if a few of them must be eaten with forks from small plates, but finger food is much easier for the guests, who are likely to be standing and holding a wineglass or cocktail glass while eating.
Of course,there are many thousands of hors d'oeuvre recipes,including many that have been adapted from the cuisines of other lands.Those included here are a sampling of some popular types.
Many of the recipes given elsewhere in this book can be adapted as hors d'oeuvre recipes. In most cases, unit size or portion size should be decreased. For example, meatballs should be made small enough to be eaten in one or two bites. Among the items most readily adapted are the following (check the Index or Recipe Table of Contents for page numbers):
Barbecued Spareribs Shish Kebab
Deep-Fried Chicken (using wing sections)
Baked Clams Oreganata Broiled Shrimp,Scampi Style Broiled Scallops Fried Breaded Scallops, Shrimp,
Oysters, or Clams Steamed Mussels (served on the half shell, with a sauce)
Cod Cakes or other fish cakes Fish tartars
Vegetable Fritters Many salads Quiche
Cheese Wafers and Straws
Smoked Salmon Smoked Trout Smoked Duck
Pates,Terrines,and Galantines Ham Mousse
Foie Gras Mousse and Terrine
In addition to the categories of hors d'oeuvres introduced so far, the following additional terms merit brief explanation.
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