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Some hors d'oeuvre: mozzarella cheese sprinkled with basil flowers, black Greek olives, sun-dried tomatoes, salami and Spanish Lomo Ibérico. This is a list of notable hors d'oeuvre, also referred to as appetizers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also ...
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A glazed fig topped with mascarpone and wrapped with prosciutto is an hors d'oeuvre, and plain figs served on a platter may also be served as hors d'oeuvres. [36] It could be pickled beets or anchovy eggs as topping over tomatoes as part of the initial "drinks" session such as of alcoholic or non-alcoholic beverages.
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a reduced wine-based sauce for meats and poultry. demi-sec semi-dry, usually said of wine. déjà vu lit. "already seen": an impression or illusion of having seen or experienced something before. dénouement lit. "untying": the resolution of a narrative. dépanneur (Quebec English) a convenience store. dérailleur a bicycle gear-shift mechanism ...
Zakuski (plural from Russian: закуски [zɐˈkuskʲɪ]; singular zakuska from закуска; Polish: zakąski, zakąska) is an assortment of cold hors d'oeuvres, entrées and snacks in food culture in Slavic-speaking countries. [1] [2] It is served as a course on its own or "intended to follow each shot of vodka or another alcoholic ...
In the late 17th century, "hors d'œuvre" were served in both the entrée and entremets stages of the meal as little "extra" dishes. In the late 18th century, hors d'œuvre were confined to the entrée stage of the meal and were thought of as a sort of small entrée, always served hot and always consumed as the last of the entrées. [18]
Salted anchovies or sardine (slana riba) are served as hors d'oeuvres or as a part of light supper with povrće na lešo, salads etc. Buzara (shellfish sautéed in garlic, olive oil, parsley & white wine) Date shells or prstaci are part of the traditional cuisine, but in the 20th century their extraction was banned as a measure of ecological ...