A Book of Hors dÓeuvre

These recipes for fish, meat, vegetable and other appetite sharpeners will provide inspirations to the hostess. This is the first revision of a book that has become an accepted leader in its special field since its publication in 1925. It has been greatly enlarged. A general discussion of hors d’oeuvre and their preparation, and comprehensive lists of ingredients, garnishes and flavored butters, usher the alert hostess into the main delights of the recipes themselves.