CocktailsCocktails are appetizers that are served at the table with a sauce or dressing, and they are not to be confused with the potable alcoholic or nonalcoholic kinds. Seafood and fruit,as well as vegetables, are the ingredients most frequently used. Shrimp cocktail, with a tangy sauce, is probably the favorite cocktail, especially before a steak dinner. Cocktails are always cold; most of them should be well chilled. CanapeIn cookery, canapes are small hot void appetizer served on bread, crackers, or a pastry base so that they can be picked up with the fingers. Unlike hors-doeuvres which are served alone, canapes must have this base. Canapes must be served crisp and fresh, and they should be prepared just before serving. Canapes may be very simple, consisting of a cracker spread with canape butter and decorated with a little meat, fish, egg, or cheese, or a sprig of parsley or watercress, or a slice of pimiento, pickle, radish, olive, or lemon. Ham CornetsWhat we need:
AppetizerAppetizer is a small portion of food served before, or as the first course of a meal. Appetizers should be attractive in shape, color, and garnish, and have interesting flavor and texture combinations. Above all, they should not be too lung, since they are meant to stimulate, not to dull, the appetite for the meal that is to follow. Serve them always in small portions. CabbageYou need to find cabbage heads that are firm and heavy for their size. Outer leaves should |
