HORS D'OEUVRES Includes many of the same ingredients used in Antipasto, but each is varied by the sauce. A traditional hors d'oeuvres includes: Hardboiled egg, masked with mayonnaise and decorated with drained capers Celery stalk and scallion, radishes, olives A small slice of Pate Maison Sardines and tuna fish, but put a dab of mayonnaise on the tuna fish and decorate with a strip of pimiento Tomato slices Haricots Blancs (white bean salad) Vegetable Salads— any plain-cooked chilled vegetable, coated with Vinaigrette dressing Celeri Remoulade Artichoke Hearts Anchovy fillets The essential dressings for an hors d'oeuvres are mayonnaise; and Vinaigrette, which is also the true French dressing used for salads. For last minute preparation of hors d'oeuvres vegetables, a basic Vinaigrette is 1 tablespoon of vinegar to 3 tablespoons of good olive oil, plus salt and pepper to taste, and these may be sprinkled directly into a mixing bowl after which the gentle mixing and turning will suffice to combine the dressing.