ToriDiili
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Hors d'oeuvre - Classic Kitchen
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ToriDiili
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The purpose of this book is to help you to choose a starter for your meal. You can choose something simple or something elaborate: something for every day or for that special occasion.
The right hors d'oeuvre will excite the appetites of your family and your guests, and, together with the following courses, make a well-balanced meal. Presented with care and taste, the hors d'oeuvre will delight the eye as well as the palate. But do make sure that the one you choose allows the main course to be the star of the show. With this in mind, keep the hors d'oeuvre light and delicate, and make sure it complements what is to follow: it would never do to begin with a soufflé if the main course is an egg dish; to start with crudités if your main course is accompanied by several salads, or to begin with a vol-au-vent and serve apple pie for dessert.
For a light lunch, a buffet, or a family meal in front of the television, a selection of several of the hors d'oeuvre you will find in this volume makes an excellent meal: an iced soup; finely sliced vegetables, raw or cooked, served with various sauces and pickles; savoury tartlets and assorted canapés of meat or fish; followed by a simple dessert.
However, for the traditional full-course meal, the hors d'oeuvre should be more elaborate: seafood in puff pastry, a vol-au-vent, something in aspic, or an unexpected salad of exotic fruits or rare fish.
Preparing some of these hors d'oeuvre undoubtedly requires much time and effort, but most can be prepared well in advance, allowing you to spend more time relaxing with your guests and your family, and to enjoy the meal as much as they do.
Huom! Painike, joka näyttää koko kuvauksen on pelkästään visuaalinen.
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