Hors d'œuvre


Part of the Meals series
Common meals
Breakfast · Brunch · Lunch · Tea · Dinner · Supper
Components & courses
Amuse-bouche · Appetizer · Cheese · Dessert · Drink · Entrée · Entremet · Fruit · Main course · Nuts · Salad · Side dish
Related concepts
Banquet · Buffet · Cuisine · Eating · Etiquette · Food

Hors d'œuvre (pronounced /ɔrˈdɜrv/; French: [ɔʁˈdœvʁ] ( listen), literally "apart from the main work"^[1]) or appetizers 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 2-letter sequence "oe" with the plural often written as "hors d'oeuvres" and pronounced /ɔrˈdɜrv/. There are several related terms, such as a one-bite appetizer, as an amuse-bouche (or other terms below, under: See also).

1 Use
2 Other languages and cultures
3 Media
4 See also
5 References
6 External links

Use

Cold Hors d'œuvre

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).

Hors d'oeuvre might include:

Canapés
Cold cuts
Crudités (raw vegetables used for dipping)
Deviled eggs
Cheeses
Sausages
Dumplings
Bruschetta
Cocktail wieners
Tongue toast

Other languages and cultures

Zakuski are hors d'oeuvre served in Russian cuisines. Usually presented buffet style, it often consists of cured meats and fishes, various pickled vegetables such as carrots, cucumbers, and garlic, prepared salads, caviar, and breads. Zakuski are often offered with vodka. And as Professor Preobrazhensky once claimed, zakuski should be warm.
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.