Hors d`oeuvre ((ə); hors d`œuvre Fr-hors d oeuvre-fr-Paris.ogg, literally `apart from the [main] work`) or the first course, are food items served before the main courses of a meal, typically smaller than main dishes, and often meant to be eaten by hand (with minimal use of silverware). The French spelling is the same for singular and plural...
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http://en.wikipedia.org/wiki/Hors_d`oeuvre
• Something unusual or extraordinary. • A dish served as a relish, usually at the beginning of a meal.
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http://thinkexist.com/dictionary/meaning/hors_d`oeuvre/
(from the article `appetizer`) ...the hunger stimulated by drink. Cocktails, especially apéritifs, the characteristic `dryness` of which allegedly stimulates the appetite, are ...
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http://www.britannica.com/eb/a-z/h/71
Often used as a term for a starter but, really means a selection of cold foods served together as an appetiser.
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http://www.encyclo.co.uk/local/21220
appetizer; can also refer to a first course.
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http://www.patriciawells.com/glossary/
appetizer; also can refer to a first course
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http://www.slowtrav.com/france/restaurants/glossary.htm
[
n] - a dish served as an appetizer before the main meal
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http://www.webdictionary.co.uk/definition.php?query=hors%20d`oeuvre
noun a dish served as an appetizer before the main meal
Found on
https://www.encyclo.co.uk/local/20974
a small bit of appetizing food, as spicy meat, fish, cheese, or a preparation of chopped or creamed foods, often served on crackers or small pieces of toast, for eating at cocktail parties or other gatherings where drinks are served with no other food. · an appetizer, as a relish or more elaborate preparation, served before or as the first ...
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https://www.infoplease.com/dictionary/hors-doeuvre
No exact match found.
