Hors d'oeuvre
From Biocrawler, the free encyclopedia.
- The title of this article is incorrect because of technical limitations. The correct title is Hors d'œuvre.
Hors d'œuvre (or alternatively appetizer or starter) refer to the food served before or outside of (French: hors) the main dishes of a meal (the œuvre). 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.
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.
These might include:
Antipasto
Antipasto is the Italian word for hors d'œuvre, literally meaning "before the meal." In Italian cuisine, this typically consists of cold foods such as cheeses and raw or marinated vegetables, as well as meats, especially cured meats such as prosciutto. The term in this case often includes salad, but not always.
