150 Hors D'Oeuvre Recipes

This booklet (published in 1935) offers a wide range of simple but elegant hors d'oeuvre recipes. From meat or macaroni salads to stuffed eggs, calf's brains to avocado pears, there's probably more than one appetizer you've never tried before . . . The author was chef at The Embassy Club in London. This is a PDF edition.