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Hors d'oeuvre

Hors d'oeuvres
Hors d'oeuvre by Auriole Potter.jpg
Alternative names
  • Antipasto/antipasti
  • appetizer
  • canape
  • starter
Course Appetizer
Place of origin France
Serving temperature Hot or cold
 

An hors d'oeuvre (/ɔːr ˈdɜːrv, ˈdɜːrvrə/; French: hors d'œuvre, [also hors d'oevre] [ɔʁ dœvʁ]), appetizer, or starter is a small dish served before a meal. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating. Formerly, hors d'oeuvres were also served between courses.

Typically smaller than a main dish, it is often designed to be eaten by hand (with minimal use of cutlery).

Hors d'oeuvre [hors d'oevre] in French means "outside the work"—that is, "not part of the ordinary set of courses in a meal". The French spelling is the same for singular and plural usage; in English, the ⟨œ⟩ typographic ligature is usually replaced by the digraph ⟨oe⟩, with the plural commonly written hors d'oeuvres and pronounced /ɔːr ˈdɜːrvz/.

"Appetizer" is a synonym for hors d'oeuvre.

"Starter" is sometimes used to denote an hors d'oeuvre, sometimes to denote more substantial courses, known in Europe and North America as entrées.


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