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An hors d'oeuvre (/ ɔːr ... The French spelling is the same for singular and plural usage. In English, the typographic ligature ...
A snack or hors d'oeuvre in a variety of countries consisting of a small sausage wrapped in pastry or bacon. Picada: Argentina A serving of savory snack and finger foods, including cheeses, cured meats, fermented sausages, olives and peanuts. [27] [28] Pizzetta: A miniature pizza, it is prepared in a similar fashion, but is only a few inches in ...
hors d'oeuvres term used for the snacks served with drinks before a meal. Literally "outside of the work". The French use apéritif to refer to the time before a meal and the drinks consumed during that time, yet "hors d'œuvre" is a synonym of "entrée" in French and means the first dish that starts a meal. At home in family circles it means ...
hors d'oeuvre: hors d'œuvre — French hors d'œuvre logorrhoea: logorrhœa: logorrhea : From Greek: maneuver: manœuvre: manoeuvre : French manœuvre, from Old French maneuvre, from Medieval Latin manuopera, from Latin manū operārī oedema: œdema: edema : oeillade: œillade: oenology: œnology: enology : From Greek οίνος (oinos ...
So, for a quick hors d'oeuvre, like this salmon crostini, we couldn’t shy away from it. Get the Smoked Salmon Crostini recipe. PHOTO: JOSEPH DE LEO; FOOD STYLING: BROOKE CAISON.
3. Cuisine Adventures Puff Pastry Bites. $11.99 for 48 pieces. Hot little fingers foods are always welcome at a holiday party. This box has bite-sized puff pastry bites in four flavors: roasted ...
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 ...
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]