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An hors d'oeuvre (/ ɔːrˈdɜːrv (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 ...
Media: Smörgåsbord. Smörgåsbord (Swedish: [ˈsmœ̂rɡɔsˌbuːɖ] ⓘ, directly translates to "sandwich-table") is a buffet -style meal of Swedish origin. It is served with various hot and mainly cold dishes. Smörgåsbord became known in the US at the 1939 New York World's Fair when it was offered at the Swedish Pavilion's Three Crowns ...
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 ...
e. An entrée (/ ˈɒ̃treɪ /, US also / ɒnˈtreɪ /; French: [ɑ̃tʁe]), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter.
An amuse-bouche (/ ə ˌ m uː z ˈ b uː ʃ /; French:) [1] or amuse-gueule (UK: / ə ˌ m uː z ˈ ɡ ɜː l /, US: /-ˈ ɡ ʌ l /; French: [a.myz.ɡœl]) is a single, bite-sized hors d'œuvre. [2] Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served free and according to the chef's ...
A contemporary terrine and galantine platter. A garde manger (pronounced [gaʁd mɑ̃ʒe]; French) is a cool, well-ventilated area where savory cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration. [1]: 3. The person in charge of this area, and all ...
Zakuski. 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 ...
In the United States, deviled eggs are a common dish that are typically served as hors d'oeuvres or appetizers during gatherings and parties. [22] The eggs are boiled, cooled, shelled, and then sliced in half. The yolk is then removed and mixed with other ingredients, such as mayonnaise, mustard, vinegar, pickle relish, and other spices and herbs.