The "Queen" Cookery Books (Volume 9) (Paperback)

This historic book may have numerous typos, missing text or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1905. Not illustrated. Excerpt: ... CHAPTER III. HORS D'(EUVRE. These little accessories to the menu are familiar to all who have travelled much, and they are now still further familiarised by the present fashion of restaurant dinners, which is so marked a feature of modern English social life. Whether, however, they will become really acclimatised is another question, for their raison d'etre depends on the method of life; and, speaking generally, the ordinarily out-of-door and more or less athletic life of the average Britisher renders any whet to the appetite (which is after all the origin of the French hors d'oeuvre and its Russian equivalent, the zakusJca) not so necessary as it may be in other countries, where climate, manners, &c, have combined to bring about different conditions of nfe. Moreover, the English affection for the after-dinner " savoury," so marked a feature in English bills of fare, renders the appearance of the hors d'oeuvre at the beginning of the meal somewhat superfluous. An Englishman seldom needs an incitement to eat, though he found a whet and a clearer-of-the-palate necessary in the days when after-dinner hard drinking was the rule, and ha8 kept up the tradition of the savoury, even though we may thankfully admit that the drinking is no longer so extensive or so universal. The zahiska differs from the hors d'oeuvre from the fact that it is usually served in another room from the dining-room, various dishes being arrauged on a side table or buffet, with the inevitable accompaniment of spirits or liqueur; whereas the hors d'oeuvre is served in the dining-room, being usually either handed round as soon as the guests are seated, or served in separate portions, one of which is placed ready for each guest when they enter. France acknowledges two kinds of hors d'oeuvres, the h...