Hors d'ceuvres originated, without doubt, in the northern countries of Europe, where an immense variety is always served, frequently at a side buffet, from which the guests select their own particular tit-bit.

Hors d'ceuvres may be plain or quite elaborate in their style; of the former class ovsters, served in the deep shell, with the usual accompaniments, caviare, olives, thin slices of various sausages, gherkins, and radishes are the most popular. With these are served tiny shapes of plain or flavoured butters, fingers of crisp toast, and small plain biscuits.

Of the more elaborate hors d'ceuvres there is an almost endless variety, a few recipes for which are given below.

Hors d'ceuavre Recipes