Heartland hors d oeuvres
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Recipe by: orrin
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Main Ingredients:
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
Cooking Preparation of the Recipe:
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.
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