Lecture Professional cooking (6/e) - Chapter 23: Hors d’oeuvres

Chapter 23 - Hors d’oeuvres. This chapter deals not with first courses but primarily with special kinds of foods that are usually encountered away from the dinner table - foods that are the special domain of the pantry chef. They include finger foods such as canapés and relishes, indispensable accompaniments to receptions and parties.