Service Procedures for Hors D’oeuvres

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.