Always thinking of soirees and things for them these days, I decided to do a post on hors d'oeuvres. Larousse does not disappoint here. There are 32 pages of hors d'oeuvres, hot, cold, simple and sumptuously complicated.
I've purposely -and whimsically - chosen some of the more complicated hors d'oeuvres, with ingredients that many would be unable to get. I have never prepared any of these recipes, but they are exactly the kind of thing we used to make for our gourmet dinners.
Imagine my surprise when a search turned up a picture of Salad of Ox Muzzle! Although the preparation does not sound difficult, according to Larousse, the dish can be purchased ready made. In France at one time, but I wonder if it would be available today.
Scallop shells of skate liver and brown butter does not appeal to me. Calf's liver is nice, and wonderful things are possible with chicken livers, but fish liver? There was no picture for this recipe to be found, although Wikipedia refers to skate liver as an English dish.
Bone marrow fritters are more common than I thought they would be. I didn't find a picture, but be warned, a search turns up medical photos that no one wants to see, especially in the context of food!
These days, I prefer to prepare and eat simpler dishes which can be stunning and sophisticated with intense, satisfying flavours. Artichokes roasted and dressed with butter and garlic are delicious.
Caviar served with chopped onion and egg always delights.
Beets are readily available and nutritious. There are five recipes for them in Larousse, from the most simple way of dressing roasted beets with a vinaigrette or a cream sauce, to the only slightly more complicated presentation with chopped egg. Delicious.
(Salad of ox muzzle photo)
(Jellied eels photo)