In article >,
Joseph Littleshoes > wrote:

> Hor's d'oeuvre or canapes? perhaps entree volantes? technically served
> after the soup rather than before the meal, but i am a bit bored with
> deviled eggs & cheese straws ....hmmmm...even stuffed mushrooms seem
> repetitive, now pates Mazarine? a small pastry case filled with a
> druxelles? Dollop of cheese on top? i've wanted to make 'rissoles' ever
> since i heard them referenced on the BBC sitcom "Are you being served?"

How 'bout some of them grape jelly meatballs I hear so much about?

leo