Heartland Hors D oeuvres

Anonymous Fri Oct 07 11:33:30 2005

Saffron-infused Frog Legs

Smoked Catfish

Pickled Golden Trout

Beef Tongue and Horseradish Cream

Lamb and Eggplant Terrine

Ratatouille

Breast of Cornish Hen

Red Onion Marmalade

Poultry Flan

Veal and Sweetbread Sausage

TO SERVE

Group hors d\'oeuvres on platters according to ingredients: 1 platter for fish/seafood; 1 for poultry; and 1 for meat.

NOTES

Season: Year round

Food cost: Moderate

Special ingredients: Small parisienne scoops of cantaloupe can be substituted for Cape gooseberries garnish in Poultry Flan recipe.