On Nov 14, 5:19*pm, 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?"
>
<sniip>
> Heat a slice of brown bread cut to the usual size, coat it with a layer
> of Horseradish Butter and cover this with strips *of smoked salmon.
> --
>
> The unedited version has the salmon layered alternately with thin strips
> of herring fillets marinated in white wine and lines of caviare.
> --
> JL

Missed the OP, so I am replying via Google. My husband's family isn't
the adventurous foodie type, so we'll have ethnic food for hor's
d'oeuvres and side dishes ... but it will be *their* ethnic food.
LOL!

The thought of compound butter peaked my interest. Do you have any
fairly mainstream compound butter recipes (that would be good for
slathering on biscuits or rolls) to post?

BTW: Stuffed mushrooms still sound great to me!

TIA
sf
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