This appetizer lit up 1950s bridge clubs and social gatherings and dates back to the turn of the 20th century.

Enjoy right away, with the hot bread and remaining mustard cream alongside. Note: To make mustard cream, combine 1 ¼ cups crème fraîche and ¼ cup Dijon mustard.

Add 3 sprigs thyme, 1 cup heavy cream, 3 Tbsp. Dijon mustard, 1 Tbsp. honey, 1 tsp. freshly ground pepper, ... Serve with steamed rice or toasted country-style bread.