Hors d'oeuvre

This article contains special characters. Without proper rendering support, you may see question marks, boxes, or other symbols.

An hors d'oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d'œuvre [ɔʁ dœvʁ] ^ⓘ), appetiser^[1] or starter^[2] is a small dish served before a meal^[3] in European cuisine. Some hors d'oeuvres are served cold, others hot.^[4] Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.^[5] There are two types of hors d'oeuvre from service point of view:

General hors d'oeuvre
Classical hors d'oeuvre

General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on.^[6]

Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.

^ Cite error: The named reference Verma1999 was invoked but never defined (see the help page).
^ Cracknell & Kaufmann 1999, p. 87.
^ Maurice Waite (9 May 2013). Pocket Oxford English Dictionary. Oxford University Press. p. 439. ISBN 978-0-19-966615-7.
^ Cite error: The named reference Cracknell & Kaufmann-1 was invoked but never defined (see the help page).
^ Oxford English Dictionary, First Edition, 1899 s.v. Archived 17 November 2020 at the Wayback Machine
^ "17 and 13 Courses of French classical menu sequence with examples (PDF)". Food and Beverage service knowledge. 6 August 2020. Archived from the original on 14 April 2022. Retrieved 14 April 2022.

[Verma1999-1] Cite error: The named reference Verma1999 was invoked but never defined (see the help page).

[FOOTNOTECracknellKaufmann1999[httpsbooksgooglecombooksidl2Om8L3diTQCpgPA87_87]-2] Cracknell & Kaufmann 1999, p. 87.

[Waite2013-3] Maurice Waite (9 May 2013). Pocket Oxford English Dictionary. Oxford University Press. p. 439. ISBN 978-0-19-966615-7.

[Cracknell_&_Kaufmann-1-4] Cite error: The named reference Cracknell & Kaufmann-1 was invoked but never defined (see the help page).

[oed-5] Oxford English Dictionary, First Edition, 1899 s.v. Archived 17 November 2020 at the Wayback Machine

[6] "17 and 13 Courses of French classical menu sequence with examples (PDF)". Food and Beverage service knowledge. 6 August 2020. Archived from the original on 14 April 2022. Retrieved 14 April 2022.

[1]

[2]

[3]

[4]

[5]

[6]