Hors d'oeuvre

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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]

Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Hors d'oeuvre are typically served at parties as a small "snack" before a main course.

^ 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

[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

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Hors d'oeuvre

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