Service Procedures for Hors D’oeuvres

  • H. L. Cracknell
  • G. Nobis
Chapter
Part of the Macmillan Master Series book series

Abstract

There are two broad categories of hors-d’oeuvre, the cold hors-d’oeuvre as described in this chapter, and the hot ones which are not so well-known and not very often featured because they need to be set up in the restaurant in the form of a buffet; they consists of small pastry goods, fritters, brochettes and toasted items, mainly of Russian origin and are dealt with in Chapter 9.

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Copyright information

© H.L. Cracknell and G. Nobis 1989

Authors and Affiliations

  • H. L. Cracknell
  • G. Nobis

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