Hors d'oeuvre

Small dish served before main meal A tray of canapés, a form of hors d'oeuvres, at a cocktail party An hors d'oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d'œuvre [ɔʁ dœvʁ(ə)] ⓘ), entrée, appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. 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. 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. Part of a series onMeals Meals Breakfast Brunch Chhota haazri Combination meal Dinner Elevenses Iftar Kids' meal Lunch Merienda Moreh Second breakfast Siu yeh Snack Suhur Supper Tea Tiffin Components and courses Amuse-bouche Dessert Entrée Entremets Full-course dinner Hors d'oeuvre Main course Meal preparation Roast Salad Savoury Side dish Soup Tasting menu Related concepts À la carte Banquet Buffet Cuisine list Drink Eating Food Grazing History of brea