Appetizers Recipe Collections (Hors d’oeuvre)

Appetizers Recipe Collections (Hors d'oeuvre)


Table of Contents

  1. Smoked Salmon à la Walde
  2. Chartreuse of Salmon
  3. Artificial Aspic
  4. How to Dissolve Cox’s Gelatine
  5. Smoked Salmon à la Delaware
  6. Smoked Salmon à la Revietto
  7. Eggs with Smoked Salmon à la Gimo
  8. Smoked Salmon à la Victoria
  9. Smoked Salmon à la Dewey
  10. Smoked Salmon with Eggs à la Charlotte
  11. Smoked Salmon à la Comtesse
  12. Smoked Salmon à la Charles
  13. BUTTER (Beurre)
  14. Dressed Artichokes (Artichauts Poivrade)
  15. FRENCH DRESSING (Sauce Vinaigrette)
  16. Cucumber Salad (Concombres en Salade)
  17. PRAWNS (Crevettes roses)
  18. CAVIARE (Sturgeon’s Eggs) (Caviar)
  19. SARDINE TOAST (Canapés aux Sardines)
  20. CAVIARE TOAST (Canapés au Caviar)
  21. ANCHOVY TOAST (Canapés aux Anchois)
  22. TUNNY FISH TOAST (Canapés au Thon mariné)
  23. Smoked Salmon with Tomato à la Provençale
A remake and compilations of Appetizers from old cook books. I am going to bring you back recipes from the Jazz Age or also known as the Golden Twenties (1920’s). Some of the best tried and tested recipes we can definitely remake from the past. Re-develop these ideas into something better and appropriate for our modern time. These recipes are inspired from the Owner of a Swedish, French and American Cooking School and a Celebrated French Chef Notebook.
The first course of a dinner that is served before the soup is called in French a hors-d’oeuvre, or, in English, an appetizer. HORS d’œuvre are of two kinds: hot and cold, and are generally served at the commencement of dinner or luncheon. Cold hors d’œuvre are composed of salted fish, sausage, various salads, or uncooked foods, such as Westphalian ham, smoked salmon, and smoked eels. Hot hors d’œuvre are little patties or pasties, rissoles, croquettes, and garnished toasts. They are served very hot on a daintily folded napkin or pretty dish-paper. Cold hors d’oeuvre are the more popular of the two, because they are so much more easily prepared, and can be re-dressed and served a second time. The object of the hors d’œuvre is to stimulate the appetite, and increase the relish for the more substantial viands that are to follow.
Hors-d’oeuvre, is also called a savory (by some people). It may contain grapefruit, oranges, apples, macédoine fruits prepared in some way, raw oysters and clams on half shell, or dainty relish in small fancy palatable ways prepared from different kinds of tasty fish, such as smoked salmon, anchovies, sardines, caviar, and sturgeon, also different kinds of shellfish. It should be highly seasoned and prepared snappily, dainty, and pleasing to the eye, to give a dinner great promise. To make these dishes look inviting they are to be served on a folded napkin or a fancy paper doily on a nice platter. It is usual to serve a small glass of sherry, madeira, vodka, or cocktail with this course.

Suggestions for Mixtures to Be Used in Making Canapés

  1. Anchovy paste mixed with lemon-juice. 
  2. Shredded tuna fish mixed with lemon-juice and mayonnaise.
  3. Chopped lobster meat mixed with cream and seasoned with salt, pepper and lemon-juice.
  4. Cream cheese and chopped stuffed olives.
  5. Minced red and green peppers mixed with mayonnaise and seasoned with salt, pepper and lemon-juice. 
  6. Sardine paste mixed with lemon-juice, salt and Worcestershire sauce.
  7. A layer of anchovy paste covered with a paste of shredded crab meat, cream cheese and butter, seasoned with salt and pepper.
  8. Devilled ham mixed with chopped hard-cooked egg and horseradish.

Smoked Salmon à la Walde

(Saumon fillet à la Walde) Servings: 8


  • ½ lb smoked salmon
  • 1 cup whipped cream
  • 3 tablespoon Cox’s gelatine, dissolved 
  • 3 tablespoon finely chopped salmon
  • Pinch of pepper
  • Truffles, for decoration
  • Tomato Aspic, (see recipe provided)
  • Materials Needed: Ring moulds with pusher disc. Size:  4 x 3 cm, 6 x 4 cm, 8 x 5 cm


Glaze plain individual ring moulds with a heavy tomato aspic and decorate with diamonds of truffles. Line with thin smoked salmon and fill with the chartreuse salmon (recipe below).

Chartreuse of Salmon


  • 1 cup whipped cream
  • 3 tablespoon fine-chopped salmon
  • Pinch of pepper


Put the cream in a saucepan in ice water; add the dissolved gelatine, carefully, not to get it lumpy; then add the chopped salmon and the pinch of pepper. Fill the moulds; leave on ice until ready to serve. Dip in warm water, turn out on buttered bread the size of the ring, and fill with whipped cream in the centre of each. Decorate with a small strip of truffle made in the form of a cross on top. Garnish with parsley. Serve before the soup.

Artificial Aspic

(Aspic Artificiel)


  • 3 tablespoon Cox’s gelatine
  • ¾ cups hot water
  • 1 tablespoon sherry
  • Pinch of salt
  • Gel color, or use natural coloring like; beef extract for brown, parsley extract for green


If no aspic is at hand, artificial will do in place of it. Put three tablespoons of dissolved Cox’s gelatine in a cup; fill the cup three quarters full with hot water; add one tablespoonful of sherry and a pinch of salt. If the aspic is wanted in a shade of brown, color: with a little beef extract; if wanted a tomato shade, color with the o Burnett’s orange and red coloring; if a green shade is wanted, color with some parsley, which should be chopped very fine, put in a cloth, dipped in hot water, and then rung out well into the aspic until it becomes the shade desired.

How to Dissolve Cox’s Gelatine

Cox's Gelatine
Image from page 1048 of “Canadian grocer January-June 1908” (1908) (14782844994).jpg

Cox’s Powdered Gelatine is the best in the market and any one using it according to the recipes will find everything satisfactory.

  1. It must be melted and measured by the spoon to what ever quantity is wanted.
  2. Put a large package in a small saucepan; add to that one large cup of cold water; mix well; let it stand on the table until it begins to thicken;
  3. Put the saucepan on top of a pan of hot water on the stove; let stand until it melts and becomes hot.

NOTE: According to author: No other gelatine can be used in place of Cox’s and measured in this way. However, in our modern time (2022) there are numerous brand of gelatine in the market to substitute Cox’s Gelatine compared to their time. So feel free to use any gelatine, and follow package direction on how to bloom the gelatine.

Smoke Salmon à la Delaware

(Saumon fumé à la Delaware) Servings: 8


  • ½ lb smoked salmon
  • 1 cup whipped cream
  • 2 hard boiled eggs
  • 4 tablespoon dissolved Cox’s Gelatine
  • Cayenne pepper
  • Truffles, for decoration


  1. Slice the smoked salmon very thin; press it out with a knife still thinner. Cut in pieces two and one-half inches long and one and one-half inches wide. 
  2. Hard boil your eggs; chop the whites and yolks together. 
  3. Stir the cup of cream in a saucepan on ice; add the gelatine. Take two tablespoons out for the decoration. 
  4. Add the chopped eggs to the rest of the cream. 
  5. Put a tablespoon of the mixture on each of the slices of salmon and roll. 
  6. Glaze with the plain gelatine by dipping the finger and rubbing over the roll, decorate with a waved strip of cream across lengthwise, and a tiny strip of truffle from one end to the other on the cream. 
  7. Serve on buttered bread the same size as the roll. Leave in the ice box until ready to serve. Garnish with parsley. Serve before the soup.

Smoked Salmon à la Revietto

(Saumon fumé à la Revietto) Servings: 8


  • 1 cup whipped cream
  • 3 tablespoons Cox’s gelatine, dissolved
  • 3 chopped olives
  • 1 chopped sour pickle
  • 1 tablespoon parsley, chopped
  • 2 tablespoons salmon, chopped
  • pinch of pepper


  1. Put all the chopped ingredients in a saucepan on ice.
  2. Add the gelatine and, last, the cream-carefully. 
  3. Put one tablespoon of the mixture on each piece of salmon that has been cut-three inches long and two inches wide. 
  4. Roll and glaze with the plain gelatine by dipping the finger in the gelatine and rubbing over the roll.
  5. Decorate on top with olives stuffed with Spanish pepper cut in slices and with a strip of whipped cream around the slices of olives.
  6. Serve on buttered bread; leave on the ice until ready; serve on a nice paper doily. Garnish with parsley. Serve before the soup.

Eggs with Smoked Salmon à la Gimo

( Œufs au Saumon fumé à la Gimo ) Servings: 8


  • 8 small eggs
  • ¼ pound smoked salmon
  • 4 tablespoons whipped cream
  • Cayenne pepper


  1. Select the small eggs, boil and cook for ten minutes, leave in cold water until cold. Remove the shell carefully not to break or crush the egg.
  2. Cut the egg on the side where the white is thin. Scoop out the yolks carefully, not to break the the white. Leave the white in cold water until ready to use.
  3. In the meantime, chop the salmon very fine, leaving a thin piece out for decoration.
  4. Mix the salmon with the yolks that have been pressed through a fine sieve.
  5. Add the pepper (no salt as the salmon might have sufficient salt to flavor);
  6. Lastly, add the cream.
  7. Take the whites out of the water; leave on a clean cloth to drain; and stuff.
  8. Put each egg on a little oblong piece of bread, the same size as the egg, with the stuffed side plain dissolved Cox’s gelatine down.
  9. Glaze each with the plain dissolved Cox’s gelatine by dipping the finger in the gelatine and rubbing over the egg.
  10. Decorate with a strip of salmon pressed very thin and cut one-quarter of an inch wide, across each egg and on each end with a piece of salmon cut with a very small round cutter.
  11. Decorate with cream-colored green all around the salmon through a small paper tube/pipe.
  12. Leave on ice to get cold. Garnish with parsley. Serve before the soup.

Smoked Salmon à la Victoria

(Saumon fumé à la Victoria) Servings: 8


  • ¾ pound salmon
  • 2 cups whipped cream
  • 6 tablespoons dissolved Cox’s gelatine
  • pinch of pepper
  • Truffles
  • Egg white
  • chopped parsley, for decoration
  • some Aspic


  1. Glaze butterfly moulds with aspic and decorate with truffles, white of egg, and chopped parsley; glaze again. Line with salmon (that has been pressed out very thin), and fill with the chartreuse of salmon.
  2. FOR THE FILLING: After the moulds have been lined, chop (very finely) the remaining salmon.
  3. Put in a saucepan on ice; add one cup whipped cream, then the gelatine and pepper. Stir until commencing to thicken; add the second cup of cream very carefully.
  4. Fill the moulds very full; chill in the ice box until ready to serve.
  5. Dip the moulds in lukewarm water; turn out on a thin slice of buttered bread.
  6. Trim all around the Victoria’s neatly; garnish with parsley. Serve before the soup.

Smoked Salmon à la Dewey

(Saumon fumé à la Dewey) Servings: 8


  • 8 slices of bread
  • ½ pound smoked salmon
  • ½ cup whipped cream,
  • 1 tablespoon dissolved Cox’s gelatine,
  • pepper and salt,
  • Butter
  • Truffles, for decoration


  1. Butter the bread and put a thick slice of salmon on on each piece of bread (cut out in the shape of a heart using a heart cutter).
  2. Decorate with cream mixed with gelatine all around the edge through a fancy paper bag and a dot in the centre.
  3. Decorate with little dots of truffle all around on the cream, and at diamond of truffle in the centre.
  4. Garnish with parsley. Serve before the soup.

Smoked Salmon with Eggs à la Charlotte

(Saumon fumé aux Œufs, à la Charlotte) Servings: 4


  • ½ pound smoked salmon
  • 3 tablespoons good butter
  • 4 hard-boiled eggs
  • Pinch of cayenne pepper


  1. Put charlotte moulds in a pan on ice. Glaze with a tomato aspic.
  2. Cut salmon in nice slices and line half the mould with the salmon lengthwise and the other half with the hard-boiled white of eggs (cut very thin). Drip little aspic on and fill.
  3. FOR THE FILLING: Stir butter to a cream; add the yolks of eggs that have been pressed through a fine sieve;
  4. Add the smoked salmon that has been left and chopped very fine;
  5. Add pepper; fill the moulds; leave in ice box until ready to serve.
  6. Dip in warm water; turn it out on pieces of buttered bread (same shape of the mould).
  7. Garnish with a green leaf in each and parsley. Serve before the soup.

Smoked Salmon à la Comtesse

(Saumon fumé à la Comtesse)


  • ½ pound smoked salmon
  • 4 green olives, chopped
  • 1 teaspoon chopped parsley
  • 3 egg yolks, chopped
  • 4 tablespoons dissolved Cox’s gelatine
  • 4 tablespoons cream
  • 1 tablespoon butter


  1. Spread the salmon in round pieces about three inches across and fill.
  2. Shape like a pear or an apple.
  3. Glaze with gelatine; when settled, put on a broiler and glaze with aspic.

Smoked Salmon à la Charles

(Saumon fumé à la Charles) Servings:8


  • ½ pound smoked salmon
  • 1 ½  cups whipped cream
  • 4 tablespoons Cox’s gelatine 
  • 3 tablespoons milk
  • pepper to taste
  • some Aspic


  1. Dissolve and mix gelatine in milk; 
  2. Add chopped salmon, whipped cream, and pepper. 
  3. Glaze plain moulds with aspic; decorate with a branch or daisy of truffle; glaze again. 
  4. Line with a thin slice of smoked salmon and fill with the mixture. 
  5. When cold, dip in lukewarm water; turn out on bread the size of the mould; garnish with parsley and serve before the soup.

Butter (Buerre)

Always serve a dish of small pats of fresh butter with the hors d’œuvre, and dress with tiny sprigs of parsley.

DRESSED ARTICHOKES (Artichauts Poivrade)

Cut some very young green artichokes into quarters, and soak them in cold water till fairly soft; arrange on a dish, and pour a thickened French dressing over them; sprinkle a little chopped parsley, and serve.

FRENCH DRESSING (Sauce Vinaigrette)

  • ½ teaspoonful salt
  • ⅛ teaspoonful pepper
  • 1 tablespoon vinegar
  • 3 tablespoonful salad oil (any bland oil like Olive oil)

For an ordinary salad for (four persons), use half a teaspoonful of salt, one eighth teaspoonful of pepper; place these on the tablespoon, and fill with vinegar; mix together; now add three tablespoonfuls of salad oil. To this, if a sharper sauce is required, may be added a little English or French mustard.

Cucumber Salad (Concombres en Salade)

Thinly slice the cucumbers, and mix lightly with French dressing (Table of Content #15); sprinkle with some finely-chopped parsley.

PRAWNS (Crevettes roses)

Arrange ten or twelve prawns on a bed of parsley, and serve quite plain. For an important dinner, remove the plates as soon as the prawns are eaten, and place a finger-bowl, with a slice of lemon in it, and a clean napkin on each plate for each guest, taking care to remove the first napkin.

CAVIARE (Sturgeon’s Eggs) (Caviar)

The best caviare comes from Astrakhan, and can be purchased at most of the leading stores and provision dealers’.

It should be served in the tin or earthen ware bowl in which it has been bought, and placed in a receptacle containing ice. A small tray of quarters of lemon, hot dry toast, butter, and finely-chopped onion should be handed round with this course.

SARDINE TOAST (Canapés aux Sardines)

Mix a little butter with some Gorgona anchovy sauce, and spread on small squares or strips of hot toast.

Skin some sardines, and lay on each piece of toast; place under salamander or in the oven a minute or two, squeeze a little lemon on each, and serve.

CAVIARE TOAST (Canapés au Caviar)

Butter some small squares of toast and place on each a thin layer of caviare; serve with some chopped onion and lemon separately. This hors d’oeuvre can be served either hot or cold.

ANCHOVY TOAST (Canapés aux Anchois)

Butter a thin piece of hot toast and place on it a thin layer of hard-boiled egg yolks which have previously been passed through a sieve; add a layer of fillets of anchovies, border the edge of the toast with finely-chopped parsley, sprinkle a few whole capers on top, and serve either hot or cold.

TUNNY FISH TOAST (Canapés au Thon mariné)

Mix some anchovy sauce with some butter and spread on hot toast; cut the tunny fish into thin layers and lay on toast, leaving a small space between each piece of fish; in these partitions place alternately some finely chopped gherkins and parsley. Cut into small squares or long strips, and serve either hot or cold.

Gherkin is a Pickled Baby Cucumbers

Smoked Salmon with Tomato à la Provençale

(Saumon fumé aux Tomates, à la Provençale) 

Servings: 6


  • 6 smallest tomatoes
  • 3 yolks of hard boiled eggs
  • ¼ lb. salmon
  • 4 tablespoon whipped cream
  • 2 tablespoon dissolved Cox’s gelatine
  • Pinch of Cayenne Pepper


Select the very smallest tomatoes; put in hot water; remove skins carefully so as not to get the tomato soft. Cut a little hole on the side of the tomato; scoop out with a small potato scooper, leaving a thin shell.

FOR THE FILLING: Chop the salmon, add to the three hard-boiled chopped yolks of eggs, stir until smooth, add the pepper and gelatine, last add the cream carefully, and fill.

Fill tomatoes; put on a broiler with a platter underneath. Glaze half the tomatoes with the tomato chaud-froid and the other half with the white chaud-froid. Serve a large round piece of bread that has been buttered and dipped in the chopped white of eggs. Stick a green leaf in each; leave in a nice box until ready to serve; garnish with parsley. Serve before the soup.

Notes from the Author:

I will continue to upload more Golden French Heritage recipes in this post. Please bookmark this article recipe and come back for more! The updates will be seen on Table of Contents on the top of this article. Just click the Title to jump on the chosen recipe.