Hors d'œuvre

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Crudités variés, a typical hors d'œuvre in French cuisine

Hors d'œuvre, (IPA: French [ɔʁˈdœvʁ] but often in 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 d') the main dishes of a meal (œuvre, literally "work").

[edit] Use

The purpose of the 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. Hor 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.

Various hors d'œuvre at a Romanian banquet

A more substantial starter or first course served at the table might be referred to as an entrée (outside North America).

[edit] Recipes

Hors d'œuvre might include:

[edit] Other languages and cultures

de:Hors d'oeuvre es:Aperitivo fr:Recettes de hors d'œuvre et d'entrées nl:Aperitiefhapje ja:オードブル no:Hors d'œuvre pl:Przystawka pt:Aperitivo vi:Đồ nguội khai vị

Hors d'œuvre

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