Hors d’oeuvres
Can be classified as hot or cold and in both instances could be simple or compound
Hot simple hors d’oeuvres include: bouchees, asparagus, soufflé, assorted, ratatouille, quichelorraine
Cold simple hors d’oeuvres include: oysters, grapefruit, fruitjuice, assorted, salads, ratatouille
marto answered the question on May 16, 2019 at 06:20
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