![]() The tradition may have reached Italy, Greece and the Balkan nations through Russia or Persia. However, it may be that the custom originated in China, possibly coming through the Steppes, into Russia, Scandinavia, France and other European countries. Origins A tray of canapés, a form of hors d'oeuvres, at a cocktail partyĪ small number of food historians believe that the tradition may have begun in Russia, where small snacks of fish, caviar and meats were common after long travels. The French spelling is the same for singular and plural usage in English, the typographic ligature ⟨œ⟩ is usually replaced by the digraph ⟨oe⟩, with the plural occasionally written "hor d' oeuvres" and pronounced / ɔːr ˈ d ɜːr v z/. In practice, it is a dish which stands on its own as a snack or supports the main course. Hors-d'œuvre in French literally means "outside the work" that is, "not part of the ordinary set of courses in a meal". Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. ![]() There are two types of hors d'oeuvre from service point of view: Formerly, hors d'oeuvres were also served between courses. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Some hors d'oeuvres are served cold, others hot. Without proper rendering support, you may see question marks, boxes, or other symbols.Īn hors d'oeuvre ( / ɔːr ˈ d ɜːr v( r ə)/ or DURV(-rə) French: hors-d'œuvre ⓘ), appetiser or starter is a small dish served before a meal in European cuisine. ![]() This article contains special characters.
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