Oysters in Muscat - Oysters are always part of the fare for feast days and celebrations. They are an absolute must for midnight supper on Christmas Eve and New Year's Eve.<BR><br>The French during the present century have preferred their oysters raw, and it took the...
Recipe type: Oyster, French, Shellfish, Appetizer, European, Seafood
http://www.cooking.com/recipes/static/recipe1531.htm

Eggs Mimosa with Tuna Mousse - Eggs mimosa, like celeriac remoulade, has appeared as part of the display of Sunday hors d'oeuvres on almost every French table. This recipe gives them refinement and subtlety, demonstrating perfectly the flexibility of some of the basic recipes in..
Recipe type: French, Appetizer, Egg, European
http://www.cooking.com/recipes/static/recipe1501.htm

Celeriac Remoulade - Like saucisson-beurre (sliced sausage with bread and butter) and radishes with salt, celeriac (celery root) remoulade was an archetypal hor d'oeuvre in restaurants popular with the ordinary people during the 1930s. It is a delicious way of eating...
Recipe type: French, Appetizer, European, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1498.htm

Parsleyed Baby Squid - Traditionally the people of the Midi or the Basque coast would eat squid more readily than their compatriots further north. But in the past few years, thanks to a growing interest in the produce of the sea, these little cephalapods have gained ground
Recipe type: Appetizer, European, French, Main Dish, Seafood, Seafood, Squid, Squid
http://www.cooking.com/recipes/static/recipe1530.htm

Smoked Salmon Rillettes - Originally, rillettes were made at the time the annual pig was slaughtered for salting and preparing the meat supply for the ensuing twelve months. Pieces of the meat are cooked in lard for a long time to form a sort of creamy salted pate' which...
Recipe type: Fish, French, Appetizer, European, Seafood
http://www.cooking.com/recipes/static/recipe1505.htm

Celeriac Remoulade - Like saucisson-beurre (sliced sausage with bread and butter) and radishes with salt, celeriac (celery root) remoulade was an archetypal hor d'oeuvre in restaurants popular with the ordinary people during the 1930s. It is a delicious way of eating...
Recipe type: French, Appetizer, European, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1498.htm

Eggs Mimosa with Tuna Mousse - Eggs mimosa, like celeriac remoulade, has appeared as part of the display of Sunday hors d'oeuvres on almost every French table. This recipe gives them refinement and subtlety, demonstrating perfectly the flexibility of some of the basic recipes in..
Recipe type: French, Appetizer, Egg, European
http://www.cooking.com/recipes/static/recipe1501.htm

Oysters in Muscat - Oysters are always part of the fare for feast days and celebrations. They are an absolute must for midnight supper on Christmas Eve and New Year's Eve.<BR><br>The French during the present century have preferred their oysters raw, and it took the...
Recipe type: Oyster, French, Shellfish, Appetizer, European, Seafood
http://www.cooking.com/recipes/static/recipe1531.htm

Parsleyed Baby Squid - Traditionally the people of the Midi or the Basque coast would eat squid more readily than their compatriots further north. But in the past few years, thanks to a growing interest in the produce of the sea, these little cephalapods have gained ground
Recipe type: Appetizer, European, French, Main Dish, Seafood, Seafood, Squid, Squid
http://www.cooking.com/recipes/static/recipe1530.htm

Smoked Salmon Rillettes - Originally, rillettes were made at the time the annual pig was slaughtered for salting and preparing the meat supply for the ensuing twelve months. Pieces of the meat are cooked in lard for a long time to form a sort of creamy salted pate' which...
Recipe type: Fish, French, Appetizer, European, Seafood
http://www.cooking.com/recipes/static/recipe1505.htm