Hors d'oeuvre

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An hors d'oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d'œuvre [ɔʁ dœvʁ] ⓘ), appetiser[1] or starter[2] is a small dish served before a meal[3] in European cuisine. Some hors d'oeuvres are served cold, others hot.[4] 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. Formerly, hors d'oeuvres were also served between courses.[5] There are two types of hors d'oeuvre from service point of view:

  1. General hors d'oeuvre
  2. Classical hors d'oeuvre

General hors d'oeuvres include

cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on.[6]

Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.

Etymology

Hors d'œuvre in

typographic ligature ⟨œ⟩ is usually replaced by the digraph ⟨oe⟩, with the plural occasionally written "hors d'oeuvres" and pronounced /ɔːr ˈdɜːrvz/.[citation needed
]

Origins

A tray of canapés, a form of hors d'oeuvres, at a cocktail party

A small number of food historians believe that the tradition may have begun in Russia, where small snacks of fish,

Babylonian Talmud (Yoma 83b) recounts the practice of feeding sweet desserts to a person before the main course of a meal in order to revive his strength and increase his appetite (Aramaic
: מגרר גריר).

French service

Hors-d'oeuvres (1623) by Pieter Claesz

During the

symmetrical fashion, entremets began to change in meaning but were still mainly savoury. Along with this came elaborate silver and ceramic table displays as well as pièces montées. The entremets were placed between the other dishes within the main work of the meal.[13]

At about this time in the 17th century, smaller dishes began to be served by being placed outside the main work of symmetrically placed dishes. These were known as hors d'oeuvre.[10][13] Hors d'oeuvres were originally served as a canapé of small toasted bread with a savoury topping before a meal.[14] The first mention of the food item was by François Massialot in 1691, mentioned in his book: Le cuisinier roial et bourgeois (The Royal and Bourgeois Cook) and explained as "Certain dishes served in addition to those one might expect in the normal composition of the feast".[15] In the French publication Les plaisirs de la table, Edouard Nignon stated that hors d'oeuvres originated in Asia. He went on to state that the French considered hors-d'oeuvres to be superfluous to a well cooked meal.[16] Service à la française continued in Europe until the early 19th century.[10][13] After the 19th century the entremet would become almost exclusively a sweet dish or dessert with the British custom of the "savoury" being the only remaining tradition of the savoury entremet.[13]

The style of formal dining changed drastically in the 19th century, becoming successive courses served one after the other over a period of time.[10][12] Some traditional hors d'oeuvres would remain on the table throughout the meal. These included olives, nuts, celery and radishes. The changing, contemporary hors d'oeuvres, sometimes called "dainty dishes", became more complicated in preparation. Pastries, with meat and cream sauces among other elaborate items, had become a course served after the soup.[10]

English savouries

As a result of French influence on the

savouries included such toppings as fried oysters wrapped in bacon, and Scotch woodcock,[14] which was a savoury made of scrambled eggs, ground black pepper and Gentleman's Relish on buttered toast, served hot.[21] In France, cheese was often part of the savoury course or added with simple fruit as a dessert.[22] A typical Edwardian dinner might consist of up to four courses[23] that include two soups, two types of fish, two meats, ending with several savouries then sweets.[24]

American appetisers and cocktail hors d'oeuvres

Various crudités served at a cocktail party

The term appetiser (

non-alcoholic cocktail; however, after the repeal of Prohibition in the United States, cocktail parties became popular with many different hors d'oeuvres meant as something to help counter the stronger drinks.[10][12] It is the cocktail party that helped transfer the hors d'oeuvres from the formal dining table to the mobility of the serving tray. These appetisers passed around the cocktail party may also be referred to as canapés.[12]

Preparation

In restaurants or large estates, hors d'oeuvres are prepared in a garde manger which is a cool room.[28][page needed] Hors d'oeuvres are often prepared in advance. Some types may be refrigerated or frozen and then precooked and then reheated in an oven or microwave oven as necessary before serving.[29]

Use

Steward in a vintage 1920s railcar serving canapés on a tray as part of butler style service

If there is an extended period between when guests arrive and when the meal is eaten, for example during a cocktail hour, these might serve the purpose of sustaining guests during the wait, in the same way that apéritifs are served as a drink before meals.[30]

It is also an unwritten rule that the dishes served as hors d'oeuvres do not give any clue to the main meal.[31] They are served with the main meal menu in view either in hot, room temperature or cold forms; when served hot they are brought out after all the guests arrive so that everyone gets to taste the dishes.[citation needed]

Hors d'oeuvres before a meal may be rotated by waiters or passed. Stationary hors d'oeuvres served at the table on a tray may be referred to as table hors d'oeuvres or as buffet-style.[32] Passed hors d'oeuvres provided by servers are part of butler-style service.[32] or butlered hors d'oeuvres.[33]

Examples

Further information: List of hors d'oeuvre
A tray of hors d'oeuvres

Though any food served before the main course is technically an hors d'oeuvre, the phrase is generally limited to individual items, such as cheese or fruit. A glazed fig topped with mascarpone and wrapped with prosciutto is an hors d'oeuvre, and plain figs served on a platter may also be served as hors d'oeuvres.[34] It could be pickled beets or anchovy eggs as topping over tomatoes as part of the initial "drinks" session such as of alcoholic or non-alcoholic beverages. They are also served in the forms of dips, spreads, pastries, olives or nuts with or without a base of egg, cheese, meats, vegetables, seafood or breads.[29] Single cold items served are smoked salmon, avocado pear, caviar, pâté, shellfish cocktails and melon with garnishes and decorations. Seasoned hot dishes served are of vegetables, meat, fish, egg, pasta, cheese, soufflés, tartlets, puff pastry or choux pastry.[35]

By culture and language

In the Americas

In

botanas refers to the vegetarian varieties[47] commonly served in small portions in wine bars.[48] In many Central American countries, hors d'oeuvres are known as bocas (lit. "mouthfuls").[49] Pasapalos (lit. "drink passer") is Venezuelan Spanish for an hors d'oeuvre.[50]

In Asia

Meze in Jordanian cuisine

In

Arabic, moqabbelat (مقبلات, "things which make one accept what is to come". From root قبل lit. "to accept") is the term for an hors d'oeuvre.[51] In India, it is known as chaat, which is served throughout the day.[52] Dahi puri is another snack from India which is especially popular from the city of Mumbai in the state of Maharashtra and in the Ahmedabad city of Gujarat state. Chaat is the snack food consumed separately and not part of main course meals.[53]

Zensai (前菜, lit. before dish) is Japanese for an hors d'oeuvre; commonly for western dishes, ōdoburu (オードブル), which is a direct transcription of hors d'oeuvre, is used.[54][55][56] In Korea, banchan (반찬) is a small serving of vegetables, cereals or meats. Additional Korean terms for hors d'oeuvres include jeonchae (전채), meaning "before dish" or epita-ijeo (에피타이저), meaning "appetiser".[52] In Vietnamese Đồ nguội khai vị ("cold plate first course") is the name for an hors d'oeuvre.[citation needed] In Mandarin, lěng pán 冷盘 ("cold plate") or qián cài 前菜 ("before dish") are terms used for hors d'oeuvres, which are served in steamer baskets or on small plates. [52] Meze is a selection of small dishes[57] served in Mediterranean cuisine, Middle Eastern cuisine, and Balkan cuisine. Mezedakia is a term for small mezes.[57] Pembuka (lit. "opening") is Indonesian for an hors d'oeuvre.[58] Yemekaltı is Turkish for an hors d'oeuvre.[59] [52] Caviar served in Iran is the traditional roe from wild sturgeon in the Caspian and Black Seas. [60]

In Europe

Zakuski in Russian cuisine

In

fatta, which use stale flatbread as a base.[68]

In the United States

Poke is a raw fish salad served as an appetiser in the cuisine of Hawaii

In the United States the custom appears to have come from California, where a foreign saloon owner may have put out trays of simple hors d'oeuvres to serve his customers. This tradition soon became the 5-cent beer and free lunch in early America before prohibition ended the custom.[9]

In the U.S., 'appetizers',[69] referring to anything served before a meal, is the most common term for hors d'oeuvres. Light snacks served outside of the context of a meal are called hors d'oeuvres (with the English-language pluralization).[70][71]

Hawaii

In the

Don the Beachcomber, who is credited for the creation of the pūpū platter and the drink named the Zombie for his Hollywood restaurant.[74][75] At Don's the food was traditional Cantonese cuisine served with a fancy presentation. The first pūpū platters were eggrolls, chicken wings, spare ribs as well as other Chinese-American foods.[76] Eventually Trader Vic would create the Mai Tai in his restaurants in the San Francisco Bay Area and the Tiki bar would become an American cocktail tradition.[75]

In Oceania

Amuse-bouche

Hors d'oeuvres, also called amuse-bouches, served around bars in Australia are oysters and alsace foie gras.[77] Appetisers in New Zealand are lamb skewer or blue cod sliders.[78] In New Zealand the Māori call their snacks Kai Timotimo.[79] Kiribati appetisers served include pastes made from chickpeas and eggplant, meat dishes with spices and wheat.[80] Samoan foil chicken and roast pork, tidbits of meat in a smoky, spicy sauce are appetisers in Samoa.[81] In Tonga, puu-puus or appetisers served are Waikiki shrimp and grilled pineapple with dipping sauce.[82]

In other countries

Appetisers served in Kenya are raw and fresh vegetables and assorted dips with decorations.[83] Before modern-day hors d'oeuvre were introduced from Europe into South Africa, starters served consisted of eastern fish sambals and cooked bone marrow served with bread.[84]

See also

References

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Bibliography

Further reading

External links

Look up Appetiser in Wiktionary, the free dictionary.
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