Editing Hors d'oeuvre (section)

===English savouries===
As a result of French influence on the [[English language]], "hors d'oeuvre" has become a commonly used term in English to refer to small dishes served before meals.<ref name="Katamba2015">{{cite book |author = Francis Katamba |title = English Words: Structure, History, Usage |url = https://books.google.com/books?id=L6qgBgAAQBAJ&pg=PA157 |date = 11 February 2015 |publisher = Taylor & Francis |isbn = 978-1-134-42542-6 |page = 157 }}</ref> The custom of the [[Savoury (dish)|savoury course]] is of British origin and comes towards the end of the meal, before dessert or sweets<ref name="CracknellKaufmann1999" /> or even after the dessert, in contrast to the hors d'oeuvre, which is served before the meal.<ref name="Montagné1961">{{cite book |author = Prosper Montagné |title = Larousse gastronomique: the encyclopedia of food, wine & cookery |url = https://archive.org/details/laroussegastrono00mont |url-access = registration |year = 1961 |page = [https://archive.org/details/laroussegastrono00mont/page/868 868] |publisher = Crown Publishers |isbn = 9780517503331 }}</ref> The British favored the savoury course as a [[palate]] cleanser before drinking after the meal, which made the hors d'oeuvre before the meal unnecessary.<ref name="Beaty-Pownall1905">{{cite book |author = S. Beaty-Pownall |title = The "Queen" Cookery Books ... |url = https://books.google.com/books?id=gKlUVNZv-C0C&pg=PA41 |year = 1905 |publisher = H. Cox |page = 41 }}</ref> The savoury is generally small, well spiced and often served hot, requiring cooking just before serving.<ref name="CracknellKaufmann1999">{{cite book |author1 = Harry Louis Cracknell |author2 = R. J. Kaufmann |title = Practical Professional Cookery |url = https://books.google.com/books?id=l2Om8L3diTQC&pg=PA696 |year = 1999 |publisher = Cengage Learning EMEA |isbn = 1-86152-873-6 |page = 696 }}</ref> In the [[Victorian era|Victorian]] and [[Edwardian era|Edwardian periods]], [[Savoury (small dish)|savouries]] included such toppings as [[Angels on horseback|fried oysters wrapped in bacon]], and [[Scotch woodcock]],<ref name="AdamsonSegan2008">{{cite book |author1 = Melitta Weiss Adamson |author2 = Francine Segan |title = Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia &#91;2 volumes&#93;: An Encyclopedia |url = https://books.google.com/books?id=PPDIx6WWuOQC&pg=PA304 |date = 30 October 2008 |publisher = ABC-CLIO |isbn = 978-0-313-08689-2 |page = 304 }}</ref> which was a savoury made of scrambled eggs, ground [[black pepper]] and [[Gentleman's Relish]] on buttered toast, served hot.<ref name="Stelzer2013">{{cite book |author = Cita Stelzer |title = Dinner with Churchill: Policy-Making at the Dinner Table |url = https://books.google.com/books?id=yFAqDMVWcY4C&pg=PT107 |date = 8 January 2013 |publisher = Open Road Media |isbn = 978-1-4532-7161-2 |page = 107 }}</ref> In France, cheese was often part of the savoury course or added with simple fruit as a dessert.<ref name="SchollanderSchollander2002">{{cite book |author1 = Wendell Schollander |author2 = Wes Schollander |title = Forgotten Elegance: The Art, Artifacts, and Peculiar History of Victorian and Edwardian Entertaining in America |url = https://books.google.com/books?id=pLDuAAAAMAAJ |year = 2002 |publisher = Greenwood Press |page = 29 |isbn = 978-0-313-31685-2 }}</ref> A typical Edwardian dinner might consist of up to four courses<ref name="Johnston1977">{{cite book |author = James P. Johnston |title = A hundred years eating: food, drink and the daily diet in Britain since the late nineteenth century |url = https://books.google.com/books?id=QI4OAQAAIAAJ |year = 1977 |page = 8 |publisher = Gill and Macmillan |isbn = 9780773503069 }}</ref> that include two soups, two types of fish, two meats, ending with several savouries then sweets.<ref name="Lethbridge2013">{{cite book |author = Lucy Lethbridge |title = Servants: A Downstairs History of Britain from the Nineteenth Century to Modern Times |url = https://books.google.com/books?id=ZXCtAAAAQBAJ&pg=PT31 |date = 18 November 2013 |publisher = W. W. Norton |isbn = 978-0-393-24195-2 |page = 31 }}</ref>