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  How do you spell Horsderves?

This is the french word meaning "appetizer" and the correct spelling is "hors d'oeuvres" (pronounced or-DURV)

Hors d'oeuvres are the food items served before the main course of a meal and may be served at the table, as a part of the sit-down meal, or they may be served before sitting at the table. With countless recipes including olives, pigs-in-a-blanket, deviled eggs, cheeses, cocktail weiners, dumplings, and bruschetta.. Hors d'oeuvres are served prior to a meal can either be stationary or passed. Stationary hors d'oeuvre are also referred to as "table hors d'oeuvres". Passed hors d'oeuvres are also referred to as "butler-style" or "butlered" hors d'oeuvres.


Most Common Related Questions to Hors d'oeuvres:


What is the difference between Hors d'oeuvre and a Canapé?

A canapé can be somewhat distinguished from hors d'oeuvres because they are often served during cocktail hours, it is often desired that a canapé be either salty or spicy, in order to encourage guests to drink more. A canapé may also be referred to as finger food, although not all finger foods are canapés.

What is the difference between Hors d'oeuvres and Antipasto?

Antipasto (plural antipasti), means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, roasted garlic, pepperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella) and peperone (marinated small green bell peppers, not to be confused with pepperoni). The antipasto is usually topped off with olive oil. Many compare antipasto to hors d'oeuvres, but antipasto is served at the table and signifies the official beginning of the Italian meal. It may be referred to as a starter, or an entrée outside the United States and English Canada.

  What is a Smörgåsbord?

A smörgåsbord is a Swedish cold table entrée whose many specialties have been the origin of several common items in the usual array of canapés, such as smoked and fresh fish, gravlax, and various caviars. It is similar to the zakuski of Russian cuisine.



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Table of Contents:

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