HORS D’œUVRE

(Redirected from Hors d\'oeuvre)





'Hors d’œuvre', (IPA: French but in American English normally ; French plural: ''hors d’œuvre'', without an extra ''s''; English plural often ''hors d’œuvres''), also known as 'appetizer'('s') are the food served before or outside of (French: ''hors de'') the main courses of a meal (''œuvre'', literally “work”).
Hors d’œuvre are sometimes called ''amuses-bouche'', or even, vulgarly, ''amuses-geule''.

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Use

Other languages and cultures

Use

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.
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.
A more substantial starter or first course served at the table might be referred to as an 'entrée' (outside the US and English Canada).
Hors d’œuvre might include:

★ Canapés

★ Crudités

★ Snack foods

★ Cheeses

★ Sausages

★ Dumplings

★ Bruschetta

Other languages and cultures

★ 'Antipasto' is the Italian equivalent of hors d’œuvre, meaning “before the meal” (''anti'' = before, ''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 Turkish, Bosnian, 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 aforementioned Meze.

★ 'Picaditas' is the spanish equivalent of hors d’œuvres in Argentina, 'pasabocas' in Colombia, 'pasapalos' in Venezuela, 'botanas' in Mexico, 'bocaditos' in Peru, and 'entremeses', or tapas in Spain.

★ 'Zakuski' is an offering of hors d'oeuvre served in Russian cuisines. Usually presented buffet style, it often consists of cured meats and fishes, various pickled foods such as carrots, cucumbers, and garlic, prepared salads, caviar, and breads. Zakuski is often offered with vodka or other spirits.