SC - OOP-appetizer

[LrdRas@aol.com]

Olwen asked me: 
> >And I imagine it is post 1600, but what exactly does "hors d'ouvre"
> >really mean? Besides tiny and expensive? :-)
> 
> Around my place the horry ogers might be tiny, but usually not expensive.  
> What makes you think they have to be expensive?  Are we talking time here?  
> If that's the case, then I have to agree with you, but that's why you get 
> the kids to make them!

Well, I was trying to make a joke and was thinking of those items you
might get at a fancy resturant or wedding reception. And as far as
time goes, if you are talking in commercial terms, taking a lot of
manpower does translate to more money. Unless it is the case, where
simply a fancy name can mean very little food at very expensive
prices. And yes, it may be reverse snobbery, but to me this is what
I see in "continental cuisine".

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****