Salads for hors-d’œuvres may consist of an endless diversity of products, and their preparation varies so that it would be [160] ]impossible to prescribe fixed rules for the latter. I shall therefore restrict myself to saying merely that they should be made as light and as sightly as possible, in order that they may be in keeping with the general idea and purpose of hors-d’œuvre.
[382—GOTHA AND MILAN SALAMI]
Cut these into very thin slices, and place them, one on top of the other, on a hors-d’œuvre dish, in the form of a crown, with a sprig of curled-leaf parsley in the middle. They may also be laid flat upon a litter of parsley.
[383—ARLES, BOLOGNE OR LARGE LYONS SAUSAGES]
Cut these up and arrange them like the Salami.
[384—FOIE-GRAS SAUSAGES]
Cut into thin roundels and dish up with chopped aspic jelly as a centre-garnish.
[385—SMOKED SALMON]
Cut into triangular, thin slices; roll these into cones, and arrange in the form of a crown with curled-leaf parsley in the middle.