Hors d'oeuvre

Hors d'oeuvre
"Appetizer" redirects here. For the dock application, see Appetizer (software).
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Hors d'oeuvre (UK play /ɔrˈdɜrv/ or /ɔrˈdɜrvr(ə)/,[1] US /ɔrˈdɜrv/; French: [ɔʁˈdœvʁ] ( listen), literally "apart from the main work"), also known as appetizers, starters, or the first course, are food items served before the main courses of a meal.[2] The French (singular and plural) is hors d'œuvre; in English, the œ ligature is usually replaced by the digraph "oe" with the plural often written as "hors d'oeuvres" and pronounced /ɔrˈdɜrvz/. There are several related terms, such as a one-bite appetizer, as an amuse-bouche (or other terms below, under: See also).

Contents

Use

Deviled eggs are a cold hors d'œuvre
Obložené chlebíčky, a Czechoslovakian appetizer or snack
Canapé Sertanejo

If there is an extended period between when 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 wait, in the same way that aperitifs are served as a drink before meals. Hors d'oeuvre are sometimes served with no meal afterward. This is the case with many reception and cocktail party events.

Hors d'oeuvre may be served at the table, as a part of the sit-down meal, or they may be served before sitting at the table. Hors d'oeuvre prior to a meal are either stationary or passed. Stationary hors d'oeuvre are also referred to as "table hors d'oeuvre". Passed hors d'oeuvre are also referred to as "butler-style" or "butlered" hors d'oeuvre.

Though any food served prior to the main course is technically an hors d'oeuvre, the phrase is generally limited to individual items, not crudités, cheese or fruit. For example, a glazed fig topped with mascarpone and wrapped with prosciutto is considered an "hors d'oeuvre," whereas figs on a platter are not.

A more substantial starter or first course served at the table might be referred to as an entrée (outside the U.S. and English Canada).

Examples of Hors d'oeuvre include:

Other languages and cultures

  • Zakuski are hors d'oeuvre in Russian cuisines. Usually presented buffet style, it often consists of cured meats and fishes, various pickled vegetables such as beets, cucumbers, and garlic, prepared salads, caviar, and breads.
  • In China, it is called lěng pán 冷盘 ("cold plate"), or qián cài 前菜 ("before dish") in Mandarin.
  • Zensai (前菜 lit. before dish?) is Japanese hors d'œuvre.

Gallery

  • Swiss cuisine (Schynige Platte)

  • Crudités variées

  • A selection of modern hors d'oeuvre

  • Various hors d'oeuvre at a Romanian banquet

  • Arab Meze

See also

Foods.jpg Food portal

References

  1. ^ Oxford Dictionaries
  2. ^ "hors d'oeuvre: Definition from". Answers.com. http://www.answers.com/topic/hors-d-oeuvre. Retrieved 2010-01-31. 

External links


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Look at other dictionaries:

  • hors d'oeuvre — hors d oeuvre …   Deutsch Wörterbuch

  • Hors d'oeuvre — Sn Vorspeise, Nebensache per. Wortschatz fach. (19. Jh.) Entlehnung. Entlehnt aus frz. hors d oeuvre Nebensache (eigentlich außerhalb des Werks ). Hauptanwendungsbereich des Wortes ist die Bezeichung der Vorspeisen, für die das Wort auch entlehnt …   Etymologisches Wörterbuch der deutschen sprache

  • hors d'oeuvre — [ôr΄dʉrv′; ] Fr [ ō̂r dë′vr ] n. pl. hors d oeuvres [dʉrvz′] or Fr. hors d oeuvre [dë′vr ] [Fr, lit., outside of work < hors, outside (< L foris) + de, of (see DE ) + oeuvre, work (< L opera, works)] a small portion of a tasty food… …   English World dictionary

  • hors d'oeuvre — 1714, as an adverb, out of the ordinary, from Fr. hors d oeuvre, outside the ordinary courses (of a meal), lit. apart from the main work, from hors, variant of fors outside (from L. fortis) + de from + oeuvre work, from L. opera, (see OPUS (Cf …   Etymology dictionary

  • hors-d'oeuvre — hors d oeu·vre s.m.inv. ES fr. {{wmetafile0}} antipasto {{line}} {{/line}} DATA: 1766. ETIMO: fr. hors d oeuvre propr. parte aggiunta di una costruzione , comp. di hors fuori e oeuvre opera …   Dizionario italiano

  • hors-d'oeuvre — n. m. inv. d1./d ARCHI Pièce qui fait saillie, dans un édifice. d2./d Cour. Mets servi au début du repas. Des hors d oeuvre variés …   Encyclopédie Universelle

  • hors-d'oeuvre — /fr. ˌɔrˈdœvʀ/ [vc. fr., letteralmente «fuori (hors) d opera (d oeuvre)», col significato di «parte accessoria»] loc. sost. m. inv. antipasto, stuzzichino, appetizer (ingl.) …   Sinonimi e Contrari. Terza edizione

  • Hors d'oeuvre — Hors d [oe]uvre ; pl. {Hors d [oe]uveres}. [F., lit., outside of work.] 1. Something unusual or extraordinary. [R.] [Webster 1913 Suppl.] 2. A dish served as a relish, usually at the beginning of a meal. [Webster 1913 Suppl.] …   The Collaborative International Dictionary of English

  • hors d'oeuvre — ► NOUN (pl. same or hors d oeuvres) ▪ a savoury appetizer. ORIGIN French, outside the work …   English terms dictionary

  • Hors d'oeuvre — (fr., spr. Hohr döwr), 1) Nebensache, Nebenwerk; 2) Nebenspeise; 3) tadelnswerthe Abschweifung vom Hauptgegenstande …   Pierer's Universal-Lexikon

  • Hors d'oeuvre — (franz. hor döwr), Nebensache; Abschweifung in der Rede …   Herders Conversations-Lexikon

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