Gatsby Inspired Entrees: 16 Jazz Age Recipes, Sorted by Fridge, Stove and Oven

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These Gatsby inspired entrees are sorted by what decides a party menu in a home kitchen: where each dish cooks. Some need no heat, some a pot of simmering water or a skillet, and the rest share the oven. Planning a Gatsby New Year’s Eve or a 1920s holiday party? You can see at a glance which dishes compete for the same burner or rack.

Links marked (paid link) are affiliate links. The pictures are styling inspiration, so search results will vary.

Turning these dishes into a party? Our Gatsby Christmas party guide shows how to time the evening, and the Gatsby Christmas party shopping list covers the extras.

How These Gatsby Inspired Entrees Are Sorted

A word on the name. In the US an entrée is the main course. On formal menus of the early twentieth century the entrée came earlier in the meal, before the roast, and in Australia the word still means a starter. These 16 dishes fit that older meaning: small, rich plates that work as a first course, or together as a standing supper.

On a party night the bottleneck is space, not skill: one oven, four burners, one fridge. So the recipes are grouped by heat source, with the oven dishes running from coolest to hottest. Multiply the batch sizes below for your guest list.

Dish	Cooks in	One batch makes
Smoked salmon canapés	No heat	24
Lobster salad cups	No heat	12
Deviled eggs with caviar	Simmering water	12 halves
Shrimp cocktail	Simmering water	Serves 6
Chilled vichyssoise	Soup pot	12 small glasses
Mini crab cakes	Skillet	About 16
Duck liver pâté	Skillet	24 toasts
Stuffed mushrooms	Oven, 375°F (190°C)	24
Brie en croûte	Oven, 375°F (190°C)	Serves 8
Tomato or beet tartlets	Oven, 400°F (200°C)	18 per flavor
Chicken vol-au-vents	Oven, 400°F (200°C)	16
Prosciutto asparagus	Oven, 400°F (200°C)	16 to 20
Mini Yorkshire puddings	Oven, 425°F (220°C)	24
Oysters Rockefeller	Oven, 450°F (230°C)	24

Before a main course, two or three dishes is plenty. As the whole dinner, choose five or six, with at least one from each group.

Keep an instant-read thermometer (paid link) by the stove. The USDA minimums used here: 145°F (63°C) for fish, shellfish and whole cuts of beef with a 3-minute rest, 160°F (71°C) for egg dishes, and 165°F (74°C) for poultry, livers included, and anything reheated. Cold platters go back in the fridge within 2 hours, or 1 hour above 90°F (32°C).

No Heat at All: Assemble and Chill

Start here if the oven is booked for a turkey or ham. Both dishes use cooked or cured ingredients and need only a fridge shelf and a sharp knife.

Smoked Salmon Canapés with Capers and Crème Fraîche

Makes 24, serves 8. Active 20 minutes. Assemble up to 1 hour ahead.

Ingredients

• 8 oz (225 g) sliced smoked salmon
• 1/2 cup (120 g) crème fraîche
• 2 tablespoons capers, rinsed and dried
• 1 tablespoon chopped dill, plus sprigs
• 1 teaspoon grated lemon zest
• 24 cocktail blini (paid link) or crackers

Steps

1. Stir the zest and chopped dill into the crème fraîche.
2. Cut the salmon into 24 strips about 1 inch (2.5 cm) wide.
3. Top each blini with 1 teaspoon crème fraîche and a folded strip of salmon.
4. Finish with capers, a dill sprig and black pepper.

Safety and allergens: fish, dairy, wheat, usually egg. The FDA advises people who are pregnant to avoid refrigerated smoked seafood unless it is cooked into a hot dish.

Lobster Salad in Butter Lettuce Cups

Buy cooked lobster meat to keep this heat-free. If you cook the lobsters yourself, the meat is done when pearly and opaque, or 145°F (63°C).

Makes 12 cups, serves 6. Active 15 minutes. Keeps 1 day, chilled.

Ingredients

• 1 lb (450 g) cooked lobster meat, cut into 1/2-inch (1 cm) pieces
• 1/3 cup (75 g) mayonnaise
• 1 teaspoon Dijon mustard and 1 tablespoon lemon juice
• 1/4 cup (30 g) finely diced celery
• 2 tablespoons snipped chives
• 1 to 2 heads butter lettuce

Steps

1. Whisk the mayonnaise, mustard and lemon juice.
2. Fold in the lobster, celery and chives. Season, cover and chill 30 minutes.
3. Spoon about 1/4 cup (60 ml) into each dry lettuce leaf just before serving.

Allergens: shellfish, egg, mustard.

A Pot of Simmering Water

One large saucepan handles all three. Cook eggs first, then shrimp, then soup, and each chills while the next one cooks.

Deviled Eggs with Caviar and Dill

A spoonful of roe makes the most familiar party food fit for a coupe of champagne.

Makes 12 halves, serves 6. Active 25 minutes. Fill up to 1 day ahead.

Ingredients

• 6 large eggs
• 3 tablespoons (45 g) mayonnaise
• 1 teaspoon each Dijon mustard and lemon juice
• 1 to 2 tablespoons (15 to 30 g) caviar (paid link) or salmon roe
• Dill sprigs, salt and pepper

Steps

1. Cover the eggs with cold water by 1 inch (2.5 cm) and bring to a boil.
2. Cover, take off the heat and leave 12 minutes, then chill in ice water for 10 minutes.
3. Peel and halve. Mash the yolks with the mayonnaise, mustard, lemon, salt and pepper.
4. Pipe back into the whites with a piping bag with a star tip (paid link) and chill.
5. Top with roe and dill just before serving on a deviled egg platter (paid link).

Allergens: egg, fish, mustard.

Variation: Truffled Deviled Quail Eggs

Lower 12 quail eggs into gently boiling water for 4 minutes, until the yolks are firm, then chill in ice water. Peel, halve, and mash the yolks with 2 teaspoons mayonnaise, 1/4 teaspoon Dijon and 1/4 to 1/2 teaspoon truffle oil. Pipe back in and finish with chives and red pepper flakes. Makes 24 halves.

Shrimp Cocktail with Spicy Tomato Relish

Serves 6. Active 25 minutes. Keeps 1 day, chilled.

Ingredients

• 1 lb (450 g) large raw shrimp, peeled and deveined, tails on
• 2 tablespoons kosher salt and 1 halved lemon
• 1 cup (180 g) diced ripe tomatoes, drained
• 3 tablespoons chili sauce
• 1 to 2 teaspoons prepared horseradish
• 1 tablespoon lemon juice and 1 teaspoon Worcestershire sauce
• Hot sauce and chopped parsley

Steps

1. Boil 3 quarts (3 liters) of water with the salt and lemon, then lower to a bare simmer.
2. Cook the shrimp 2 to 3 minutes, until pink and opaque through the thickest part.
3. Drain into ice water, chill 5 minutes, and pat dry.
4. Mix the tomatoes, chili sauce, horseradish, lemon juice, Worcestershire and hot sauce.
5. Serve over crushed ice in a chilled seafood server (paid link) with the relish and parsley.

Allergens: shellfish, plus fish, since Worcestershire usually contains anchovy. Keep seafood at 40°F (4°C) or below and top up the ice.

Chilled Vichyssoise

A genuine Jazz Age dish. Chef Louis Diat told The New Yorker in 1950 that he created it at the Ritz in New York in summer 1917, and kept it on the menu year-round from 1923.

Makes about 6 cups (1.4 liters), 12 small glasses. Active 30 minutes plus 4 hours chilling. Keeps 3 days.

Ingredients

• 3 to 4 leeks, white and pale green parts, sliced and rinsed (about 4 cups, 360 g)
• 2 tablespoons (28 g) butter
• 1 lb (450 g) Yukon Gold potatoes, peeled and diced
• 4 cups (960 ml) chicken or vegetable broth
• 1 cup (240 ml) heavy cream
• Salt, white pepper and chives

Steps

1. Cook the leeks in the butter over medium-low heat for 8 to 10 minutes, until soft but not brown.
2. Add the potatoes and broth and simmer 20 minutes, until the potatoes break apart.
3. Purée with an immersion blender (paid link) until very smooth. Stir in the cream and season well; cold food tastes flatter.
4. Cool in shallow containers, refrigerating within 2 hours, and chill at least 4 hours.
5. Taste again for salt and pour into small stemmed glasses (paid link). Top with chives.

Allergens: dairy. Use vegetable broth for vegetarians.

The Skillet

Two dishes, one heavy pan. Fry the crab cakes as guests arrive; the pâté is made a day ahead.

Mini Crab Cakes with Lemon Aioli

Lump crabmeat is sold cooked, so what you are really cooking is the egg binder.

Makes about 16, serves 8. Active 40 minutes plus 30 minutes chilling.

Ingredients

• 1 lb (450 g) lump crabmeat, picked over for shell
• 1/2 cup (30 g) panko
• 1/4 cup (55 g) mayonnaise and 1 large egg, beaten
• 2 teaspoons Dijon mustard
• 1 tablespoon each lemon juice and chopped parsley
• 1 teaspoon each Worcestershire and Old Bay
• 3 tablespoons (45 ml) neutral oil
• Aioli: 1/2 cup (110 g) mayonnaise, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 small grated garlic clove

Steps

1. Whisk the mayonnaise, egg, mustard, lemon juice, parsley, Worcestershire and Old Bay. Gently fold in the crab and panko.
2. Shape 16 patties 2 inches (5 cm) wide and chill 30 minutes.
3. Fry in a 12-inch cast iron skillet (paid link) over medium heat, 3 to 4 minutes per side, until golden and 160°F (71°C) inside.
4. Stir the aioli together and serve with the warm cakes.

Allergens: shellfish, egg, wheat, mustard, fish. Store-bought mayonnaise is made with pasteurized eggs, so the aioli has no raw yolk.

Duck Liver Pâté on Brioche Toasts

The key fix in this post. Poultry livers must reach 165°F (74°C) all the way through; pink-centered liver pâté has been linked to Campylobacter outbreaks.

Makes about 2 cups (480 ml), 24 toasts. Active 30 minutes plus 4 hours chilling. Keeps 3 days.

Ingredients

• 1 lb (450 g) duck or chicken livers, trimmed and patted dry
• 1/2 cup (113 g) unsalted butter, softened, divided
• 1 small shallot, minced
• 2 tablespoons brandy (or broth)
• 1 teaspoon thyme leaves
• 1/4 cup (60 ml) heavy cream
• 3/4 teaspoon salt and black pepper
• 24 pieces of brioche, 1/2 inch (1 cm) thick

Steps

1. Soften the shallot in 2 tablespoons of the butter over medium heat, 2 minutes.
2. Add the livers in one layer and cook 3 to 4 minutes per side, until no pink remains and the thickest reads 165°F (74°C).
3. Off the heat, add the brandy and thyme, then simmer 1 minute.
4. Blend with the remaining butter, cream, salt and pepper until silky.
5. Pack into ramekins (paid link), press plastic onto the surface, and chill 4 hours.
6. Toast the brioche at 350°F (180°C) for 5 to 7 minutes and serve alongside.

Safety and allergens: dairy, wheat, egg. Some alcohol remains after a short simmer, so use broth for children. The FDA lists refrigerated pâtés among foods to avoid in pregnancy.

The Moderate Oven: 375°F (190°C)

The oven dishes start here, at the coolest setting. Both fit one sheet pan and forgive a few extra minutes.

Stuffed Mushrooms with Cream Cheese and Herbs

Makes 24, serves 8. Active 25 minutes. Stuff up to 1 day ahead.

Ingredients

• 24 medium cremini mushrooms (about 1 1/2 lb, 680 g)
• 1 tablespoon olive oil and 1 garlic clove, minced
• 6 oz (170 g) cream cheese, softened
• 1/4 cup (25 g) grated Parmesan, plus 2 tablespoons
• 3 tablespoons parsley and 2 tablespoons chives, chopped
• 1/2 teaspoon salt and 1/4 teaspoon pepper

Steps

1. Heat the oven to 375°F (190°C). Remove the stems and chop them finely.
2. Cook the stems and garlic in the oil for 4 to 5 minutes, until dry.
3. Mix with the cream cheese, 1/4 cup Parmesan, herbs, salt and pepper.
4. Fill the caps, set on a lined sheet and sprinkle with the remaining Parmesan.
5. Bake 18 to 22 minutes, until tender and golden.

Allergens: dairy. Traditional Parmigiano-Reggiano uses animal rennet, so choose a vegetarian hard cheese for vegetarian guests here and in the tartlets.

Baked Brie en Croûte with Fig Jam

Serves 8. Active 15 minutes plus 40 minutes baking and resting.

Ingredients

• 1 wheel (8 oz, 225 g) Brie, cold
• 1 sheet frozen puff pastry, thawed
• 1/4 cup (80 g) fig jam, plus more to serve
• 1 egg beaten with 1 tablespoon water
• Crackers or sliced baguette

Steps

1. Heat the oven to 375°F (190°C). Roll the pastry to 1/8 inch (3 mm), just big enough to wrap the wheel.
2. Spread jam over the Brie, wrap it, trim thick seams and press to seal.
3. Set it seam side down on parchment, brush with egg wash and chill 10 minutes.
4. Bake 25 to 30 minutes, until deep golden.
5. Rest 10 to 15 minutes before cutting so the cheese does not flood the board.

Allergens: dairy, wheat, egg. For pregnant guests, check that the label says pasteurized milk.

The Hot Oven: 400°F to 450°F (200°C to 230°C)

Turn the dial up once the Brie is out. The 400°F (200°C) dishes share two racks, then the oven climbs for the Yorkshire puddings and finally the oysters. The oven only ever heats up, so little time is lost.

Roasted Tomato and Basil Tartlets

The original baked the filled pastry for only 10 to 12 minutes, which leaves it doughy. These bake long enough to cook through.

Makes 18, serves 6 to 9. Active 30 minutes.

Ingredients

• 1 box (17.3 oz, 490 g, 2 sheets) frozen puff pastry, thawed
• 2 cups (300 g) cherry tomatoes, halved
• 1 tablespoon each olive oil and balsamic vinegar
• 1/2 cup (125 g) ricotta
• 1/4 cup (25 g) grated Parmesan
• 1/2 teaspoon garlic powder
• 1/4 cup (10 g) chopped basil, plus leaves

Steps

1. Heat the oven to 400°F (200°C). Toss the tomatoes with oil, balsamic, salt and pepper and roast 20 minutes.
2. Cut 18 rounds with a 2 1/2-inch (6 cm) cutter from a round cutter set (paid link) and press into a 24-cup mini muffin tin (paid link). Prick the bases.
3. Mix the ricotta, Parmesan, garlic powder and basil. Add a heaping teaspoon to each shell and top with tomatoes.
4. Bake 15 to 18 minutes, until deep golden underneath.

Allergens: wheat, dairy.

Variation: Goat Cheese and Beet Tartlets

Same tin, same temperature, so both trays bake together. Beat 6 oz (170 g) soft goat cheese with 1/4 cup (60 g) sour cream, 1 tablespoon chopped thyme, salt and pepper. Brush the edges of 18 pastry shells with egg wash, add 2 teaspoons filling to each, and top with 8 oz (225 g) diced cooked beets, patted dry. Bake 15 to 18 minutes at 400°F (200°C) and finish with a drizzle of honey. Contains wheat, dairy and egg.

Chicken and Tarragon Vol-au-Vents

The old recipe stirred cold cream into cold chicken and called it warm. This version uses a quick sauce, so the filling is properly hot.

Makes 16, serves 6 to 8. Active 45 minutes.

Ingredients

• 1 box (2 sheets) frozen puff pastry, thawed, and 1 beaten egg
• 1 tablespoon (14 g) butter and 1 minced shallot
• 2 teaspoons all-purpose flour
• 1/3 cup (80 ml) each chicken broth and heavy cream
• 1 cup (140 g) diced cooked chicken
• 1 teaspoon Dijon and 1 tablespoon chopped tarragon
• Lemon juice, salt and pepper

Steps

1. Heat the oven to 400°F (200°C). Cut 32 rounds with a 2-inch (5 cm) cutter, and cut 1-inch (2.5 cm) centers from 16 to make rings.
2. Brush the solid rounds with egg, press a ring on each and brush the tops. Bake 15 to 18 minutes, then press the centers down.
3. Cook the shallot in the butter, stir in the flour, then whisk in the broth and cream and simmer until thick.
4. Add the chicken and mustard and heat to 165°F (74°C). Add tarragon, lemon, salt and pepper.
5. Fill the warm cases just before serving.

Allergens: wheat, dairy, egg, mustard.

Prosciutto-Wrapped Asparagus

Makes 16 to 20 spears, serves 6 to 8. Active 15 minutes.

Ingredients

• 1 lb (450 g) asparagus, woody ends snapped off
• 4 oz (115 g) prosciutto, slices halved lengthwise
• 1 tablespoon olive oil, lemon zest and black pepper

Steps

1. Heat the oven to 400°F (200°C). Toss the asparagus with oil, zest and pepper; skip the salt.
2. Spiral a strip of prosciutto around each spear, leaving the tip showing.
3. Roast on parchment 10 to 14 minutes, until tender and crisp at the edges.

Contains pork. Serve warm or at room temperature.

Mini Yorkshire Puddings with Roast Beef

The old version used rare beef. The USDA minimum for a beef roast is 145°F (63°C) with a 3-minute rest, which still slices rosy. Deli roast beef works too.

Makes 24, serves 8 to 12. Active 30 minutes.

Ingredients

• 1 cup (125 g) all-purpose flour and 1/2 teaspoon salt
• 3 large eggs
• 1 cup (240 ml) whole milk
• About 1/4 cup (60 ml) beef drippings or oil
• 8 oz (225 g) thinly sliced roast beef
• 1/2 cup (120 g) sour cream mixed with 2 tablespoons horseradish

Steps

1. Whisk the flour, salt, eggs and milk until smooth. Rest 15 to 30 minutes.
2. Heat the oven to 425°F (220°C). Put 1/2 teaspoon drippings in each mini muffin cup and heat 5 to 7 minutes.
3. Fill each cup halfway with batter.
4. Bake 12 to 15 minutes without opening the door, until puffed and crisp.
5. Fill with beef and horseradish cream. Serve warm.

Allergens: wheat, egg, dairy. Pour carefully; the hot fat spits.

Oysters Rockefeller

The dish dates to Antoine’s in New Orleans in 1889, named for John D. Rockefeller because it was so rich. Antoine’s keeps its recipe private; this spinach version is the familiar home style. The bake follows FDA guidance for shucked oysters: 450°F (230°C) for 10 minutes.

Makes 24, serves 6 to 8. Active 40 minutes.

Ingredients

• 24 fresh oysters in the shell, scrubbed
• rock salt (paid link), for the pan
• 1/2 cup (113 g) unsalted butter
• 1 cup (30 g) baby spinach, finely chopped
• 1/4 cup (15 g) parsley and 1/4 cup (25 g) green onions, chopped
• 1 tablespoon Pernod (optional)
• 1/2 cup (55 g) dry breadcrumbs and 1/4 cup (25 g) grated Parmesan
• Salt, pepper, cayenne and lemon wedges

Steps

1. Heat the oven to 450°F (230°C). Spread rock salt on a rimmed sheet so the shells sit level.
2. Shuck with an oyster shucking knife (paid link), keeping the liquor. Discard any oyster that gaped before shucking or smells off.
3. Melt the butter and cook the greens 3 minutes. Add the Pernod and seasoning, then the breadcrumbs and Parmesan.
4. Top each oyster with about 1 tablespoon of the mixture.
5. Bake 10 minutes, until golden with curled edges. Serve hot with lemon.

Safety and allergens: shellfish, dairy, wheat. Some of the Pernod’s alcohol remains, so skip it for children. People with liver disease or weak immunity should eat oysters only fully cooked.

Setting the Table and Pouring the Drinks

For drinks, a bowl from our Roaring 20s punch recipes means nobody is stuck shaking cocktails, and the Gatsby inspired dessert recipes finish the night. For a lighter spread, add the Gatsby inspired soup recipes, our tea sandwiches and savories or a modern take on Gatsby’s hors d’oeuvres. Serve the canapés on a mirrored art deco serving tray (paid link).

Want the printables to go with it? Our Gilded Christmas Soirée Party Kit has invitations, a menu, cocktail cards and more for December, and the Twelve Bells New Year’s Eve Party Kit adds a countdown clock. See more printable party kits in our shop.

Inspired by F. Scott Fitzgerald’s The Great Gatsby. Not affiliated with any publisher or film studio.

Hosting more than one party this season? The vintage Christmas decorations from the Great Gatsby era set the room, our 1920s Christmas dessert recipes handle dessert, and the Gatsby inspired cocktail dresses settle what to wear. For other realms, try the gothic hors d’oeuvres, 1960s vintage appetizers, tiny bites for a galactic gala, Star Wars inspired bars or our dark Halloween desserts, give the guest bathroom a lift with lavish 1920s bathroom ideas, and find printable party kits in the Inspired Realms shop.