On the continent of Europe these are generally denominated "hors-d'œuvres" and are mostly eaten before dinner or breakfast, to stimulate the appetite; hence it is that I have here applied to them the term "appetiser".
Rice Curried ~ Turkish Fashion ~ Polish Fashion ~ Piedmontese Fashion ~ Milanese Fashion ~ Florentine Fashion ~ Spanish Fashion ~ a la Sœur Nightingale. Raviolis a la Napolitaine ~ Roman Gniocchi ~ Oysters Fried ~ Scollops of Meat or of Fish ~ Rizzolletti. Rissoles ~ Croquets of Meat, or Fish ~ Fried Salmon Roe ~ Lobster Croquets ~ Oyster Croquets. Marrow Toast a la Victoria ~ Marrow-Bones ~ Patties. Croustades ~ Puff-Paste Patties ~ Mutton Pies a la Windsor ~ Savoury Trifles ~ Turkish Pilau ~ Indian Pilau ~ Pooloot ~ Yarmouth Bloaters ~ Grilled Kippered Salmon ~ -Dried Haddocks ~ Pulled Crisp Bread ~ Toasted Cheese ~ Cheese Canapees ~ Anchovy Canapees ~ Prince of Wales' Canapees ~ Devilled Biscuits ~ Anchovy Toast ~ Devilled Salmon ~ Devilled Gam ~ Tunny ~ Sardines ~ Anchovies ~ Pickled Fish ~ Salmon ~ Soused Mackerel ~ Oysters, Devilled ~ Prawns ~ Olives ~ Russian Kromeskys ~ Dutch Herrings ~ Croquets of Macaroni ~ Italian Polpetti- ~ German Schpeischlitz ~ German Quenelles. Bonnes-Bouches ~ Sandwiches ~ Adelaide ~ Victoria ~ Bretby ~ Irish ~ Fish ~ Prince's ~ For Ball-Suppers ~ Ordinary. Salads in General ~ English ~ Cucumber ~ French ~ Beetroot and Spanish Onion ~ Italian ~ Spanish ~ Russian ~ Flemish ~ German ~ Cazanova ~ a la Rachel ~ Vegetable ~ Hamboro'.