Hors d’œuvre
From Wikipedia, the free encyclopedia
Hors d’œuvre, (IPA: French [ɔʁˈdœvʁ] but often in American English as [ɔɹˈdɝv]; French plural: hors d’œuvre, without an extra s; English plural often hors d’œuvres), also known as appetizer(s), refer to the food served before or outside of (French: hors de) the main dishes of a meal (œuvre, literally “work”).
[edit] Use
The purpose of an hors d’œuvre is to whet the appetite; 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:
[edit] Other languages and cultures
- Antipasto is the Italian equivalent of hors d’œuvre, meaning “before the meal”, 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 Balkan, 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.
- Pasabocas is the Spanish equivalent of hors d’œuvre in Colombia, pasapalos in Venezuela, botanas in Mexico and entremés in Spain.
- Zakuski is an offering of hors d'oeuvre served in Russian and Slavic 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 presented to eat while drinking Vodka or other spirits.
