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[1] [6] The French spelling is the same for singular and plural usage. In English, the typographic ligature œ is usually replaced by the digraph oe and two plural forms are acceptable: "hors d'oeuvre" (same as singular) or "hors d'oeuvres" [7] [8] [9] (pronounced / ɔːr ˈ d ɜːr v z /).
A hot hors d'oeuvre. The recipes vary, but in general are variations on angels on horseback, made by replacing oysters with dried fruit. The majority of recipes contains a pitted date (though prunes are sometimes used, [10]) stuffed with mango chutney and wrapped in bacon. Eggplant salads and appetizers: Middle East, Arab culture
An entrée (/ ˈ ɒ̃ t r eɪ /, US also / ɒ n ˈ t r eɪ /; French:), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. It ...
The amuse-bouche emerged as an identifiable course during the nouvelle cuisine movement, which emphasized smaller, more intensely flavoured courses. [8] It differs from other hors d'œuvres in that it is small, usually just one or two bites, and preselected by the chef and offered free of charge to all present at the table.
In the 14th century, recipes for entremets were mostly made with meat, fish, pork and vegetables. By the 15th century the elaborate display and performances were served up between courses, and could be edible or displays of subjects relevant to the host, created in butter sculpture or other types of crafted work. [ 2 ]
The composition of a canapé consists of a base (e.g., the bread or pancake), a spread, a main item, and a garnish.. The spread is traditionally either a compound butter, made by creaming butter with other ingredients such as ham or lobster, or a flavored cream cheese.
Prawn cocktail, also known as shrimp cocktail, is a seafood dish consisting of shelled, cooked prawns in a Marie Rose sauce or cocktail sauce, [1] served in a glass. [2] [3] It was the most popular hors d'œuvre in Great Britain, as well as in the United States, from the 1960s to the late 1980s. [4]
One of the earliest references to rumaki is on the 1941 menu of the Don the Beachcomber restaurant (Palm Springs). [4]The name, like the dish, was probably invented at Don the Beachcomber.