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A hot hors d'oeuvre. The recipes vary, but in general are variations on angels on horseback, made by replacing oysters with dried fruit. The majority of recipes contains a pitted date (though prunes are sometimes used, [10]) stuffed with mango chutney and wrapped in bacon. Eggplant salads and appetizers: Middle East, Arab culture
A spring roll, made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). Lumpia basah: Java Unfried lumpia spring roll, served with sweet tauco sauce. Lumpia semarang: Semarang, Central Java
The term appetiser (American English: appetizer) is a synonym for hors d'oeuvre. It was first used in the United States and England simultaneously in 1860. Americans also use the term to define the first of three courses in a meal, an optional one generally set on the table before guests were seated. [12]
The other theory is that shabu-shabu originates from Japanese mizutaki hot pot, which is a popular type of nabemono. Mizutaki has various ingredients and versions but is always based on dashi or water without additional flavourings. Private shabu-shabu restaurant in Tsim Sha Tsui, Hong Kong
When first seated in an izakaya, an otōshi (お通し) or appetizer is placed on the table before any drinks are ordered. The otōshi is charged to the customer as a type of cover charge . Common otoshi include cabbage salad (often refilled free of charge), Japanese-style potato salad, tsukemono , and shiokara .
Cold foods: salads, cold appetizers, pâtés and other charcuterie items. Butcher: boucher: Butchers meats, poultry, and sometimes fish and breading. Pastry chef: pâtissier: Baked goods and plated desserts, including pastries, cakes, and breads. May manage a separate team and department.
C. Cachapa; Canapé; Carpaccio; Causa limeña; Cerveza preparada; Chaat; Chapli kebab; Charcuterie board; Chawanmushi; Cheese and crackers; Cheese ball (hors d'oeuvre)
Cheeses, with biscuits and butter, or a hot savory of cheese. Fresh, crystallized, and stuffed dried fruits, served with bonbons. Coffee, liqueurs, and sparkling waters.