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An hors d'oeuvre (/ ɔːr ˈ d ɜːr v (r ə)/ or DURV(-rə); French: hors-d'œuvre [ɔʁ dœvʁ] ⓘ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot.
An amuse-bouche (/ ə ˌ m uː z ˈ b uː ʃ /; French:) 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. 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 selection ...
- Amuse-gueule
- France
Un hors d'oeuvre (del francés: hors-d'œuvre /ɔʁ dœvʁ/ (escuchar ⓘ)), aperitivo [1] o entremés [2] es un plato pequeño que se sirve antes de una comida [3] en la cocina europea. Algunos hors d'oeuvres se sirven fríos, otros calientes. [4]
Feb 4, 2024 · hors d'oeuvre (plural hors d'oeuvre or hors d'oeuvres) (food) A small, light, and usually savory first course in a meal. (by extension) Anything of secondary concern; not the primary thing. ( dated, rare) Something unusual or extraordinary.
Hors d'œuvre [ɔʁˈdœvʁ] (franska, egentligen 'utanför verket'), är lätta, aptitretande smårätter som inte ingår i den egentliga menyn. De serveras varma eller kalla som inledning till måltiden, alternativt direkt efter soppa eller fiskrätt. [1] [2] Hors d'œuvre serveras även som lättare mål vid cocktailpartyn eller mindre ...
Hors d'Oeuvres: Place of origin: France: Main ingredients: Base: one of crackers, bread, toast or puff pastry Topping: savoury butters, spreads, or pastes: Variations: Amuse-bouche, vol-au-vent
