 Crudités variés, a typical hors d’œuvre in French cuisine Hors d’œuvre, (IPA: French [ɔʁˈdœvʁ] but often in English as [ɔɹˈdɝv]; French plural: hors d’œuvre, without an extra s; English plural often hors d’œuvres), also known as appetizer(s), refer to the food served before or outside of (French: hors de) the main dishes of a meal (œuvre, literally “work”). ImageMetadata File history File links Salatteller. ...
ImageMetadata File history File links Salatteller. ...
Image File history File links No higher resolution available. ...
Image File history File links No higher resolution available. ...
Bosnian cuisine does not use any spices, and, when it does, in very small quantity. ...
For information on how to read IPA transcriptions of English words see here. ...
For the coarsely ground flour, see flour. ...
Use
The purpose of an hors d’œuvre is to whet the appetite; if there is a long waiting period between when the guests arrive and when the meal is served (for example, during a cocktail hour), these might also serve the purpose of sustaining guests during the long wait. Hors d’œuvres are sometimes served with no meal served afterward. This is the case with many reception and cocktail party events. A cocktail. ...
Look up reception in Wiktionary, the free dictionary. ...
Cocktail party can mean: Primarily, a party where cocktails are served and women may choose to wear a cocktail dress. ...
Hors d’œuvre may be served at the table; for example, as a part of the sit-down meal; or they may be served before sitting at the table. Hors d’œuvres prior to a meal are either stationary or passed. Stationary hors d’œvures are also referred to as table hors d’œuvres. Passed hors d’œuvres are also referred to as “butler-style”, “butlered” or “butler-passed” hors d’œvures.
 Various hors d’œuvre at a Romanian banquet A more substantial starter or first course served at the table might be referred to as an entrée (outside the US and English Canada). Image File history File linksMetadata SIMG0435. ...
Image File history File linksMetadata SIMG0435. ...
For the university exchange program ENTREE, see European Network for Training and Research in Electrical Engineering. ...
Hors d’œuvre might include:
A canapé or canape (known in Italy as tartine) is a small, prepared and usually decorative hors doeuvres, held in the fingers and often eaten in one bite. ...
Carrot and Celery crudité platter Crudités are traditional French appetizers comprised of grated raw vegetables soaked in a vinaigrette. ...
Potato chips or crisps. ...
Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...
Plate with German Wurst (liver-, blood- and hamsausage) A sausage consists of ground meat, animal fat, herbs and spices, and sometimes other ingredients, usually packed in a casing (historically the intestines of the animal, though now generally synthetic), and sometimes preserved in some way, often by curing or smoking. ...
A dumpling may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. ...
Bruschetta made with tomatoes Bruschetta with olive oil and ham is a food originating in central Italy. ...
Image File history File links Wikibooks-logo-en. ...
Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ...
Other languages and cultures - Antipasto is the Italian equivalent of hors d’œuvre, meaning “before the meal”, pasto = meal. In Italian cuisine, this typically consists of savory cold foods such as cheeses and raw or marinated vegetables, as well as cold cuts and cured meats such as prosciutto.
- Meze is the equivalent of hors d’œuvre found in the Balkan, Greek, and Middle-Eastern cuisines.
- In the Montenegrin cuisine and language, the term Meza is in fact the synonym for the Italian-style Antipasto, and not the afformentioned Meze.
- Pasabocas is the Spanish equivalent of hors d’œuvre in Colombia, pasapalos in Venezuela, botanas in Mexico and entremés in Spain.
|
Feeds |
Contact