Hors d’œuvre

Hors d'œuvre is a term originating from French cuisine, referring to a small dish served before the main course in a multi-course meal. The term is derived from the French words hors meaning "outside" and œuvre meaning "work", indicating that these dishes are not part of the main work or meal.

History

The concept of serving small dishes before a meal has a long history, dating back to ancient times. However, the term hors d'œuvre was first used in France in the 17th century. The tradition of serving hors d'œuvres before a meal became popular in European cuisine during the Middle Ages and has since spread to other parts of the world.

Types of Hors d'œuvre

Hors d'œuvres can be served hot or cold, and they can range from simple to elaborate. They are often designed to be eaten in one or two bites and are typically served on small plates or in small bowls. Some common types of hors d'œuvres include:

• Canapés: These are small, decorative pieces of bread or crackers topped with some kind of spread or topping.
• Amuse-bouche: This is a single, bite-sized hors d'œuvre that is both visually appealing and delicious.
• Tapas: This Spanish tradition involves serving a variety of small dishes that can be shared among a group.
• Antipasto: This Italian tradition involves serving a platter of cured meats, cheeses, olives, and other marinated vegetables.

Serving Hors d'œuvre

Hors d'œuvres are typically served at the beginning of a meal, but they can also be served as part of a cocktail party or other social gathering. They are often served on a large platter or tray and are typically passed around by servers. In some cases, they may also be served buffet-style, where guests can help themselves.

See Also

• Appetizer
• Entrée
• Dessert