Starters, hors d’eouvres, or horses dovers as
somebody used to say. It’s a nice start to a meal, not too heavy, if you’re
planning three courses, you don’t want anything too heavy. I like mixed salads.
I don’t usually have meat, but some salami, or saucisson sec, is also nice.
So here are a couple of pictures of some salads I
served up recently. Champignons a la greque, aubergines with parsley, tomato
and carrot salad. And beetroot salad, with a mustard dressing.
