Editing Hors d'oeuvre

{{Short description|Small dish served before main meal}}
{{Hatnote|"Appetizer" and "appetiser" redirect here. For drugs that stimulate an appetite, see [[Appetite stimulant]]}}
{{Use British English|date=January 2024}}
{{Use dmy dates|date=January 2024}}
{{Meals}}
{{Special characters}}

An '''hors d'oeuvre''' ({{IPAc-en|ɔːr|_|ˈ|d|ɜːr|v|(|r|ə|)}} {{respell|or|_|DURV(|rə)}}; {{langx|fr|hors-d'œuvre}} {{IPA|fr|ɔʁ dœvʁ(ə)||Fr-hors d oeuvre-fr-Paris.ogg}}), '''appetiser''',<ref name=Verma1999 /> '''appetizer''' or '''starter'''{{Sfn|Cracknell|Kaufmann|1999|p=[https://books.google.com/books?id=l2Om8L3diTQC&pg=PA87 87]}} is a small [[dish (food)|dish]] served before a [[meal]]<ref name="Waite2013">{{cite book |author = Maurice Waite |title = Pocket Oxford English Dictionary |url = https://books.google.com/books?id=xqKcAQAAQBAJ&pg=PA439 |date = 9 May 2013 |publisher = Oxford University Press |isbn = 978-0-19-966615-7 |page = 439 }}</ref> in [[European cuisine]]. Some hors d'oeuvres are served cold, others hot.<ref name="Cracknell & Kaufmann-1" /> 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 [[Party#Reception|reception]] or [[cocktail party]]. Formerly, hors d'oeuvres were also served between courses.<ref name="oed">''[[Oxford English Dictionary]]'', First Edition, 1899 [http://www.oed.com/view/Entry/88582 ''s.v.''] {{Webarchive|url=https://web.archive.org/web/20201117090649/https://www.oed.com/start?authRejection=true&url=/view/Entry/88582 |date=17 November 2020 }}</ref>

Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Hors d'oeuvre are typically served at parties as a small "snack" before a main course.

==Etymology==
{{lang|fr|Hors d'œuvre}} in [[French language|French]] literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it is a dish which stands on its own as a snack or supports the [[main course]].<ref name="Verma1999">{{cite book |author = Dhirendra Verma |title = Word Origins |url = https://books.google.com/books?id=rpgIQyInjWkC&pg=PA140 |year = 1999 |publisher = Sterling Publishers Pvt. Ltd |isbn = 978-81-207-1930-9 |page = 140 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112160641/https://books.google.com/books?id=rpgIQyInjWkC&pg=PA140#v=onepage&q&f=false |url-status = live }}</ref><ref name="Ayto2009">{{cite book |author = John Ayto |title = Word Origins |url = https://books.google.com/books?id=hsRISNLSSHAC&pg=PT496 |date = 1 January 2009 |publisher = A&C Black |isbn = 978-1-4081-0160-5 |page = 496 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112160543/https://books.google.com/books?id=hsRISNLSSHAC&pg=PT496#v=onepage&q&f=false |url-status = live }}</ref> The French spelling is the same for singular and plural usage. In English, the [[typographic ligature]] {{angbr|[[œ]]}} is usually replaced by the [[Digraph (orthography)|digraph]] {{angbr|oe}} and two plural forms are acceptable: "hors d<nowiki>'</nowiki>{{Em|oeuvre}}" (same as singular) or "hors d<nowiki>'</nowiki>{{Em|oeuvres}}"<ref>{{cite encyclopedia|title=hors d'oeuvre|encyclopedia=Cambridge Advanced Learner's Dictionary & Thesaurus|url=https://dictionary.cambridge.org/us/dictionary/english/hors-d-oeuvre|access-date=22 October 2024
|quote=plural hors d'oeuvre or hors d'oeuvres}}</ref><ref>{{cite web|url=https://www.noslangues-ourlanguages.gc.ca/en/writing-tips-plus/hors-doeuvre|title = hors d’oeuvre|date=25 September 2023|website=Resources of the Language Portal of Canada|publisher=Government of Canada|access-date=22 October 2024|quote=Hors d'oeuvres has two plural forms: hors d’oeuvre (without an s) or hors d’oeuvres (with an s).}}</ref><ref>{{cite encyclopedia |title=hors d'oeuvre|encyclopedia=Merriam-Webster Dictionary|url=https://www.merriam-webster.com/dictionary/hors%20d%27oeuvre|access-date=22 October 2024|quote=plural hors d'oeuvres also hors d'oeuvre}}</ref> (pronounced {{IPAc-en|ɔːr|_|ˈ|d|ɜːr|v|z}}).

==Origins==
[[File:Ringier 175 Jahre Jubiläum (2499873203) (2).jpg|thumb|A tray of [[canapé]]s, 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, [[caviar]] and meats were common after long travels.<ref name="Cabot2014">{{cite book |author = Claire S. Cabot |title = A Short History of Ingredients |url = https://books.google.com/books?id=4HU3BAAAQBAJ&pg=PA17 |date = 16 July 2014 |publisher = Xlibris Corporation |isbn = 978-1-4990-4630-4 |page = 17 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112160536/https://books.google.com/books?id=4HU3BAAAQBAJ&pg=PA17#v=onepage&q&f=false |url-status = live }}{{self-published source|date=December 2017}}</ref>{{Self-published inline|certain=yes|date=December 2017}} However, it may be that the custom originated in China, possibly coming through the [[Steppe]]s, into Russia, [[Scandinavia]], France and other European countries. The tradition may have reached Italy, Greece and the Balkan nations through Russia or Persia. Many national customs are related, including the Swedish [[smörgåsbord]], Russian [[Zakuski|zakuska]], middle eastern [[mezze]], and Italian [[antipasto]].<ref name="Beard2015" /> During the [[Roman Empire|Roman Period]] the meal practice was to have two main courses which were supplemented before the meal with small amounts of fish, vegetables, cheeses, olives<ref name="Smith2007" />{{Sfn|Smith|2003|p=27}} and even stuffed [[Edible dormouse|dormice]].<ref name="Connell2014">{{cite book |author = Libby O Connell |title = The American Plate: A Culinary History in 100 Bites |url = https://books.google.com/books?id=tETQBAAAQBAJ&pg=PT279 |date = 11 November 2014 |publisher = Sourcebooks |isbn = 978-1-4926-0303-0 |page = 279 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112160536/https://books.google.com/books?id=tETQBAAAQBAJ&pg=PT279#v=onepage&q&f=false |url-status = live }}</ref>  These would be served at the start of the meal known as either ''[[wikt:gustatio|gustatio]]'' or ''[[wikt:promulsis|promulsis]]''. The Greeks called the appetiser course ''[[wikt:propoma|propoma]]''.{{Sfn|Smith|2003|p=27}} As early as 500 [[Common Era|CE]], the [[Babylonian Talmud]] (''[[Yoma]]'' 83<sup>b</sup>) 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).{{Cn|date=April 2025}}

===French service===
[[File:Hors-d'oeuvres by Claesz.jpg|thumb|left|{{center|''Hors-d'oeuvres'' (1623) by [[Pieter Claesz]]}}]]

During the [[Middle Ages]] formal French meals were served with [[entremets]] between the serving of plates. These secondary dishes could be either actual food dishes, or elaborate displays and even dramatic or musical presentations. 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.<ref name= oxsug /> With the introduction in the 17th century of ''[[service à la française]]'', where all the dishes are laid out at once in very rigid [[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 [[Pièce montée|pièces montées]]. The entremets were placed between the other dishes within the main work of the meal.<ref name= oxsug />

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.<ref name="Smith2007" /><ref name= oxsug /> Hors d'oeuvres were originally served as a [[canapé]] of small toasted bread with a savoury topping before a meal.<ref name="AdamsonSegan2008" /> 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"''.<ref name="WillanCherniavsky2012">{{cite book |author1 = Anne Willan |author2 = Mark Cherniavsky |title = The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook |url = https://books.google.com/books?id=oDNFbocxamEC&pg=PA134 |date = 3 March 2012 |publisher = University of California Press |isbn = 978-0-520-24400-9 |page = 134 }}</ref> 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 [[wikt:superfluous|superfluous]] to a well cooked meal.<ref name="Ezra2000">{{cite book |author = Elizabeth Ezra |title = The Colonial Unconscious: Race and Culture in Interwar France |url = https://archive.org/details/colonialunconsci00ezra |url-access = registration |year = 2000 |publisher = Cornell University Press |isbn = 0-8014-8647-5 |page = [https://archive.org/details/colonialunconsci00ezra/page/118 118] }}</ref> ''Service à la française'' continued in Europe until the early 19th century.<ref name="Smith2007" /><ref name=oxsug /> 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.<ref name= oxsug>{{cite book |title = The Oxford Companion to Sugar and Sweets |url = https://books.google.com/books?id=R1bCBwAAQBAJ&pg=PA240 |date = 1 April 2015 |publisher = Oxford University Press |isbn = 978-0-19-931361-7 |pages = 240–241 }}</ref>

The style of formal dining changed drastically in the 19th century, becoming successive courses served one after the other over a period of time.<ref name="Smith2007" /><ref name="Connell2014" /> 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. [[Pastry|Pastries]], with meat and cream sauces among other elaborate items, had become a course served after the soup.<ref name="Smith2007" />

===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>

===American appetisers and cocktail hors d'oeuvres===
[[File:Veggie platter.jpg|thumb|Various [[crudités]] served at a cocktail party]]

The term ''appetiser'' ([[American English]]: ''appetizer'') is a [[synonym]] for hors d'oeuvre. It was first used in the United States and England simultaneously in 1860. Americans also use the term to define the first of three courses in a meal, an optional one generally set on the table before guests were seated.<ref name="Smith2007">{{cite book |author = Andrew F. Smith |title = The Oxford Companion to American Food and Drink |url = https://books.google.com/books?id=AoWlCmNDA3QC&pg=PA19 |date = 1 May 2007 |publisher = Oxford University Press |isbn = 978-0-19-530796-2 |pages = 18–19 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112160543/https://books.google.com/books?id=AoWlCmNDA3QC&pg=PA19#v=onepage&q&f=false |url-status = live }}</ref> Drinks before dinner became a custom towards the end of the 19th century. As this new fashion caught on, the British took inspiration from the French to begin serving hors d'oeuvres before dinner.<ref name="Foy2014">{{cite book |author = Karen Foy |title = Life in the Victorian Kitchen: Culinary Secrets and Servants' Stories |url = https://books.google.com/books?id=-vtsBQAAQBAJ&pg=PA86 |date = 30 September 2014 |publisher = Pen and Sword |isbn = 978-1-78303-639-4 |page = 86 }}</ref> A [[cocktail party]] is considered a small gathering with mixed drinks and light snacks.<ref name="Black2010">{{cite book |author = Rachel Black |title = Alcohol in Popular Culture: An Encyclopedia: An Encyclopedia |url = https://books.google.com/books?id=HbJzCgAAQBAJ&pg=PA55 |date = 14 October 2010 |publisher = ABC-CLIO |isbn = 978-0-313-38049-5 |page = 55 }}</ref> Hors d'oeuvres may be served as the only food offering at cocktail parties and [[Party|receptions]], where no dinner is served afterward.<ref name="Berman p. 16" /> After the end of [[prohibition]] in the United States, the cocktail party gained acceptance.<ref name="Beard2015" /><ref name=Smith2007 /> Prior to the First World War, American dinner guests would be expected to enter the dining room immediately where drinks would be served at the table with appetisers. This changed by the 1920s, when hors d'oeuvres were served prior to a [[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.<ref name=Smith2007 /><ref name="Connell2014" /> 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.<ref name="Connell2014" />

==Preparation==
In restaurants or large estates, hors d'oeuvres are prepared in a ''[[garde manger]]'' which is a cool room.<ref name="garde manger">{{cite book |author = Culinary Institute of America |author-link = Culinary Institute of America |title = Garde Manger: The Art and Craft of the Cold Kitchen |url = https://books.google.com/books?id=0b6FXufGWsQC |date = 16 April 2012 |publisher = John Wiley & Sons |isbn = 978-0-470-58780-5 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112161037/https://books.google.com/books?id=0b6FXufGWsQC |url-status = live }}</ref>{{page needed|date=December 2015}} 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.{{Sfn|Rombauer|Becker|Becker|Guarnaschelli|1997|pp=143–44}}

==Use==
[[File:Butler style service.jpg|thumb|{{center|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 [[Apéritif and digestif#Apéritifs|apéritifs]] are served as a drink before meals.<ref name="Weimer 2005">{{cite book |last = Weimer |first = Jan |title = Hors D'oeuvres |url = https://books.google.com/books?id=kDmNGKQZx3kC&pg=PA7 |year = 2005 |publisher = Simon and Schuster |isbn = 978-0-7432-6738-0 |pages = 7, 11, 18, 20, 121, 131, 132, 137 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112161039/https://books.google.com/books?id=kDmNGKQZx3kC&pg=PA7#v=onepage&q&f=false |url-status = live }}</ref>

It is also an unwritten rule that the dishes served as hors d'oeuvres do not give any clue to the main meal.<ref name="whet appetite">{{cite magazine |title = Appétit: take on a new flair. Naturally! |magazine = Vegetarian Times |url = https://books.google.com/books?id=lwgAAAAAMBAJ&pg=PA43 |issue = 124 |access-date = 22 December 2015 |date = December 1987 |publisher = Active Interest Media, Inc. |page = 43 |issn = 0164-8497 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112161039/https://books.google.com/books?id=lwgAAAAAMBAJ&pg=PA43#v=onepage&q&f=false |url-status = live }}</ref> 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|date=October 2018}}

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.<ref name="Gisslen Griffin Bleu 2006" /> Passed hors d'oeuvres provided by servers are part of [[butler]]-style service.<ref name="Gisslen Griffin Bleu 2006" /> or butlered hors d'oeuvres.<ref name="McCoy 1993" />

==Examples==
{{Further|List of hors d'oeuvre}}
[[File:April 2012 Schnittchen nichtvegetarisch.JPG|thumb|{{center|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.<ref name="Cracknell Kaufmann 100">{{cite book |author1 = Harry Louis Cracknell |author2 = R. J. Kaufmann |title = Practical Professional Cookery |chapter-url = https://books.google.com/books?id=l2Om8L3diTQC&pg=PA100 |year = 1999 |publisher = Cengage Learning EMEA |isbn = 1-86152-873-6 |chapter = Chapter 6: Hors-d'oeuvre |page = 100 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112161147/https://books.google.com/books?id=l2Om8L3diTQC&pg=PA100 |url-status = live }}</ref> 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.{{Sfn|Rombauer|Becker|Becker|Guarnaschelli|1997|pp=143–44}} Single cold items served are [[smoked salmon]], avocado pear, caviar, pâté, shellfish cocktails and melon with [[Garnish (food)|garnishes]] and decorations. Seasoned hot dishes served are of vegetables, meat, fish, egg, pasta, cheese, soufflés, tartlets, [[puff pastry]] or [[choux pastry]].{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=11}}

{{div col|colwidth=30em}}
* [[Bruschetta]] ({{IPA|it|bruˈsketta|-|It-Bruschetta.ogg}})<ref name="Chiarello Frankeny 2011" />
* [[Canapé]]s<ref name="Beilenson 2012">{{cite book |last = Beilenson |first = Edna |title = The ABC of Canapes |url = https://books.google.com/books?id=hynM4nN0xKoC |date = 27 September 2012 |publisher = Peter Pauper Press, Inc. |isbn = 978-1-4413-1093-4 |pages = 3, 34, 36, 37, 55, 56 }}</ref>
* [[Caviar]]<ref name="Hui 2006" />
* [[Charcuterie]]<ref name="Cracknell Kaufmann 97">{{cite book |author1 = Harry Louis Cracknell |author2 = R. J. Kaufmann |title = Practical Professional Cookery |chapter-url = https://books.google.com/books?id=l2Om8L3diTQC&pg=PA97 |year = 1999 |publisher = Cengage Learning EMEA |isbn = 1-86152-873-6 |chapter = Chapter 6: Hors-d'oeuvre |page = 97 }}</ref>
* [[Devilled egg]]s<ref name="Fowler 2013" />
* [[Dumpling]]s<ref name="White 1998" />
* [[Pickled cucumber|Gherkin]]<ref name="Leto Bode 2006" />
* [[Pigs in a blanket]]<ref name="Callahan Pelzel Stewart 2011" />
* [[Smoked egg]]<ref name="Sinclair 2009 p. 1235" />
* [[Spanakopita]]<ref>Zane, Eva (1992). ''Greek Cooking for the Gods''. Santa Rosa, California:  The Cole Group.  {{ISBN|978-1-56426-501-2}}.</ref>
* [[Tongue toast]]<ref name="Olson 2014">{{cite book |last = Olson |first = Miles |title = The Compassionate Hunter's Guidebook: Hunting from the Heart |url = https://books.google.com/books?id=kTv0AgAAQBAJ&pg=PT99 |date = 21 April 2014 |publisher = New Society Publishers |isbn = 978-1-55092-553-1 |page = 99 }}</ref>
{{div col end}}

<gallery mode="packed" caption="Hors d'oeuvres">
File:Restaurant appetizers.jpg|Appetisers in a restaurant
File:Tomato Bruschetta.jpg|Tomato [[bruschetta]]
File:Deviled egg closeup.jpg|[[Deviled egg]]s, a cold hors d'oeuvre
File:Chlebicky.JPG|[[Obložené chlebíčky]], a [[Czech Republic|Czech]] and [[Slovakia|Slovak]] appetiser or snack
File:Tbilisi, Dining, Georgia.jpg|Hors-d'oeuvre, [[Georgian cuisine|Georgia]]
File:Azerbaijan Light snack.jpg|Hors d'oeuvres in [[Azerbaijani cuisine]]
</gallery>

==By culture and language==

===In the Americas===
In [[Mexico]], ''[[botanas]]'' refers to the vegetarian varieties<ref name="Díaz 2012">{{cite book |author = Steffan Igor Ayora Díaz |title = Foodscapes, Foodfields, and Identities in Yucatán |url = https://books.google.com/books?id=hPepq1QnT6oC&pg=PA223 |year = 2012 |publisher = Berghahn Books |isbn = 978-0-85745-220-7 |pages = 84, 92, 101, 102, 104, 130, 142, 216, 220, 223, 224, 233, 274, 275, 277, 306 }}</ref> commonly served in small portions in wine bars.{{Sfn|Romero|2007|p=48}} In many [[Central America]]n countries, hors d'oeuvres are known as ''[[wikt:boca|bocas]]'' ({{lit|mouthfuls}}).<ref name="Conord Conord 2006">{{cite book |last1 = Conord |first1 = Bruce |last2 = Conord |first2 = June |title = Costa Rica Pocket Adventures: Pocket Adventure Guide |url = https://books.google.com/books?id=SZvA7mtWKXsC&pg=PT65 |year = 2006 |publisher = Hunter Publishing, Inc |isbn = 978-1-58843-607-8 |page = 65 }}</ref> ''Pasapalos'' ({{lit|drink passer}}) is [[Venezuelan Spanish]] for an hors d'oeuvre.<ref name="Baguley 2003">{{cite book |last = Baguley |first = Kitt |title = Culture Shock Venezuela |url = https://books.google.com/books?id=OKVZrs8mFmsC |date = 1 April 2003 |publisher = Graphic Arts Center Publishing Company |isbn = 978-1-55868-634-2 |pages = 4, 113, 230 }}</ref>

===In Asia===
[[File:Petra metzes.jpg|thumb|{{center|[[Meze]] in [[Jordanian cuisine]]}}]]

In [[Arabic Language|Arabic]], ''moqabbelat'' ({{lang|ar|مقبلات}}, "things which make one accept what is to come". From root  {{lang|ar|قبل}} lit. "to accept") is the term for an hors d'oeuvre.<ref>{{cite web |url = http://www.goodfood.com.au/good-food/cook/exploring-australian-home-cookery-a-vintage-cookbook-from-the-1930s-20141029-11dmcf.html |title = Exploring Australian Home Cookery: a vintage cookbook from the 1930s |work = Good Food |date = 4 November 2014 |access-date = 21 December 2015 |archive-url = https://web.archive.org/web/20151222173333/http://www.goodfood.com.au/good-food/cook/exploring-australian-home-cookery-a-vintage-cookbook-from-the-1930s-20141029-11dmcf.html |archive-date = 22 December 2015 |url-status = live |df = dmy-all }}</ref> In [[India]], it is known as [[chaat]], which is served throughout the day.{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} [[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.<ref>{{cite web |url = http://www.thehindu.com/mp/2004/02/11/stories/2004021100490400.htm |archive-url = https://web.archive.org/web/20180907092006/https://www.thehindu.com/mp/2004/02/11/stories/2004021100490400.htm |url-status = dead |archive-date = 7 September 2018 |title = Mouthful of joy |work = [[The Hindu]] |date = 2004-02-11 |access-date = 21 December 2015 }}</ref>

{{Nihongo|''Zensai''|前菜|lit. before dish}} is [[Japanese language|Japanese]] for an hors d'oeuvre; commonly for western dishes, {{Nihongo|''ōdoburu''|オードブル}}, which is a direct transcription of hors d'oeuvre, is used.<ref name="Tsuji 2007">{{cite book |author = Shizuo Tsuji |title = Japanese Cooking: A Simple Art |url = https://books.google.com/books?id=fby2Er0seMMC&pg=PA48 |date = 16 February 2007 |publisher = Kodansha International |isbn = 978-4-7700-3049-8 |pages = 48, 48, 241, 507 }}</ref><ref name="WAttention 2014">{{cite book |author = WAttention Co., Ltd. |title = WAttention Tokyo VOL.10 |url = https://books.google.com/books?id=XhWjAgAAQBAJ&pg=PA14 |date = 22 January 2014 |publisher = ゴマブックス株式会社 |page = 14 |id = GGKEY:LQA0UQUGNC3 }}</ref><ref name="Mente 2007">{{cite book |author = Boye De Mente |title = Japanese In Plain English (EB) |url = https://books.google.com/books?id=QH2B9TSdjW0C |date = 12 February 2007 |publisher = McGraw-Hill Education |isbn = 978-0-07-148296-7 |page = 59 }}</ref> In [[Korea]], [[banchan]] ({{lang|ko|반찬}}) is a small serving of vegetables, cereals or meats. Additional Korean terms for hors d'oeuvres include ''jeonchae'' ({{lang|ko|전채}}), meaning "before dish" or ''epitaijeo'' ({{lang|ko|에피타이저}}), meaning "appetiser".{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} In [[Vietnamese language|Vietnamese]] ''{{lang|vi|Đồ nguội khai vị}}'' ("cold plate first course") is the name for an hors d'oeuvre.{{citation needed|date=December 2015}} In [[Mandarin Chinese|Mandarin]], ''lěng pán'' {{lang|cmn|冷盘}} ("cold plate") or ''qián cài'' {{lang|cmn|前菜}} ("before dish") are terms used for hors d'oeuvres, which are served in steamer baskets or on small plates.{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} ''[[Meze]]'' is a selection of small dishes<ref name="Barron Roth 2002" /> served in [[Mediterranean cuisine]], [[Middle Eastern cuisine]], and [[Balkan cuisine]]. ''Mezedakia'' is a term for small mezes.<ref name="Barron Roth 2002" />  ''Pembuka'' ({{lit|opening}}) is [[Indonesian language|Indonesian]] for an hors d'oeuvre.<ref name="Utama">{{cite book |title = Finger food: kue kecil untuk camilan |url = https://books.google.com/books?id=p0FydJSRkB0C&pg=PA3 |year = 2005 |publisher = Gramedia Pustaka Utama |isbn = 978-979-22-1630-1 |page = 3 }}</ref>  ''Yemekaltı'' is [[Turkish language|Turkish]] for an hors d'oeuvre.<ref>{{cite web |url = http://tdk.gov.tr/index.php?option=com_gts&arama=gts&guid=TDK.GTS.53cfd3481fd3b4.82157655 |title = TÜRK DİL KURUMU |work = tdk.gov.tr |access-date = 18 March 2015 |archive-url = https://web.archive.org/web/20151222151337/http://tdk.gov.tr/index.php?option=com_gts&arama=gts&guid=TDK.GTS.53cfd3481fd3b4.82157655 |archive-date = 22 December 2015 |url-status = live |df = dmy-all }}</ref>{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} Caviar served in [[Iran]] is the traditional [[roe]] from wild [[sturgeon]] in the [[Caspian Sea|Caspian]] and [[Black Sea]]s.{{Sfn|Davidson|2006|p=150}}

<gallery class="center" caption="" widths="210px" heights="160px">
File:Bhalla Papri Chaat with saunth chutney.jpg|[[Chaat]], a starter in [[Indian cuisine]]
File:Lanna cuisine starters.JPG|A sampling of starters in [[Thai cuisine#Northern shared dishes|Northern Thai cuisine]] (Lanna cuisine)
File:Kaiseki 001.jpg|Zensai in [[Japanese cuisine]]
</gallery>

===In Europe===
[[File:Russian Celebration Zakuski.jpg|thumb|{{center|[[Zakuski]] in [[Russian cuisine]]}}]]

In [[England]], [[devils on horseback]] is a hot hors d'oeuvre in different recipes, but in general they are a variation on [[angels on horseback]], made by replacing oysters with dried fruit. The majority of recipes contain a pitted [[date (fruit)|date]] (though [[prune]]s are sometimes used).<ref name=Metro.co.uk>{{cite news |title = How to make the best devils on horseback |url = http://metro.co.uk/2012/12/19/how-to-make-the-best-devils-on-horseback-3321836/ |access-date = 21 December 2015 |newspaper = [[Metro (British newspaper)|Metro]] |date = 19 December 2012 |archive-url = https://web.archive.org/web/20151222161202/http://metro.co.uk/2012/12/19/how-to-make-the-best-devils-on-horseback-3321836/ |archive-date = 22 December 2015 |url-status = live |df = dmy-all }}</ref> ''Starter'' is a common colloquial term for an hors d'oeuvre in the UK, [[Ireland]], and [[India]].<ref name="Brown 2015">{{cite book |last = Brown |first = Pamela A. |title = Britain Unravelled: A North American Guide to the UK |url = https://books.google.com/books?id=ySa6CQAAQBAJ&pg=PT143 |date = 28 May 2015 |publisher = Friesen Press |isbn = 978-1-4602-4304-6 |page = 143 }}</ref> [[Crudités]] from [[France]] are a blend of salads of raw vegetables and the serving has a minimum of three vegetables of striking colors.{{Sfn|Willan|2012|p=245}}<ref name="Grad 2011">{{cite book |last = Grad |first = Laurie |title = Make it Easy, Make it Light |url = https://books.google.com/books?id=bRQcEETRKK4C&pg=PA61 |date = 11 January 2011 |publisher = Simon and Schuster |isbn = 978-1-4391-4518-0 |page = 61 }}</ref>  ''[[Zakuski]]'' are hors d'oeuvres in [[Russian cuisine]] and other post-[[Soviet cuisine]]s, served in the form of a buffet of cured meats and fishes. In [[Italian language|Italian]]  ''[[antipasto]]'' means it is served cold in the form of olive, cheese, pickled vegetables{{Unreliable source?|reason=In Italian, "antipasto" means the whole lot of possible hors d'oeuvre, not just this very basic and small selection|date=April 2023}};{{Sfn|Foskett|Paskins|Rippington|Thorpe|2014|p=10}} other similar hors d'oeuvres can be found in the rest of Southern Europe under different names ({{lang|pt|entrada}} in [[Portuguese language|Portuguese]], {{lang|es|entrante}} or {{lang|es|entremés}} in [[Spanish language|Spanish]]).<ref name="PEDROSO 2011">{{cite book |first1=Lucy |last1=Pepper |first2=Célia |last2=Pedroso |title = Eat Portugal |url = https://books.google.com/books?id=1OEicaWIMysC&pg=PA144 |date = 22 June 2011 |publisher = Leya |isbn = 978-989-23-1186-9 |page = 144 }}</ref><ref name="Batty 2009">{{cite book |last = Batty |first = Peggy A. |title = Spanish for the Nutrition Professional |url = https://books.google.com/books?id=RLaR3uz4-ikC&pg=PA705 |date = 1 January 2009 |publisher = American Dietetic Association |isbn = 978-0-88091-428-4 |pages = 70, 174 }}</ref> {{lang|nl|Voorgerecht}} in [[Dutch language|Dutch]] means the dish ('{{lang|nl|gerecht}}') before ('{{lang|nl|voor}}') the main course.<ref name="Jong-Müggler Kelling 2011">{{cite book |author1 = Vreni de Jong-Müggler |author2 = Irmela Kelling |author3 = Jaap Verheij |title = Gezond lekker eten / druk 6: kookboek voor volwaardige voeding |url = https://books.google.com/books?id=B3lMDGteoUEC&pg=PA72 |date = October 2011 |publisher = Uitgeverij Christofoor |isbn = 978-90-6238-304-7 |pages = 67, 68, 70, 72, 73, 74, 132, 262, 267, 328, 351, 397, 422, 423, 430, 435, 448, 628, 631, 637 }}</ref> [[Fattoush]] is a bread salad in [[Levantine cuisine]] made from toasted or fried pieces of [[pita]] bread ({{lang|ar-Latn|khubz 'arabi}}) combined with [[leaf vegetables|mixed greens]] and other [[vegetable]]s. It belongs to the family of dishes known as {{lang|ar-Latn|fattat}} (plural) or [[fatta]], which use [[staling|stale]] flatbread as a base.{{Sfn|Wright|2003|p=243}}

<gallery class="center" caption="" widths="210px" heights="160px">
File:Hors d'oeuvres at a romanian banquet1.jpg|Various hors d'oeuvres at a [[banquet]] of [[Romanian cuisine]]
File:ApetitizerShp.jpg|An appetiser served at a restaurant serving [[Swiss cuisine]]
File:Brettljause 02.jpg|Typical [[Carinthia]]n or [[Styria]]n "Brettljause", composed of different kinds of cold meat, horseradish, hard-boiled egg, meat paste, [[Liptauer]], vegetables, butter and curd cheese
</gallery>

===In the United States===
[[File:Shrimp poke.jpg|thumb|{{center|[[Poke (fish salad)|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.<ref name="Beard2015">{{cite book |author = James Beard |title = Hors d'oeuvre and Canapés |url = https://books.google.com/books?id=oSJpBwAAQBAJ&pg=PT13 |date = 5 May 2015 |publisher = Open Road Media |isbn = 978-1-5040-0454-1 |pages = 13–14 |access-date = 10 January 2016 |archive-date = 12 November 2023 |archive-url = https://web.archive.org/web/20231112160543/https://books.google.com/books?id=oSJpBwAAQBAJ&pg=PT13#v=onepage&q&f=false |url-status = live }}</ref>

In the U.S., <nowiki>'</nowiki>''appetizers''<nowiki>'</nowiki>,<ref name="America 2007 p. 6" /> referring to anything served before a meal, is the most common term for hors d'oeuvres. Light [[snack]]s served outside of the context of a meal are called hors d'oeuvres (with the English-language pluralization).<ref>{{cite web |url = http://www.recipetips.com/kitchen-tips/t--365/chicken-description-of-parts.asp |title = Chicken – Description of Parts |publisher = RecipeTips.com |access-date = 21 December 2015 |archive-url = https://web.archive.org/web/20070220140226/http://www.recipetips.com/kitchen-tips/t--365/chicken-description-of-parts.asp |archive-date = 20 February 2007 |url-status = live |df = dmy-all }}</ref><ref>{{cite web |url = http://leitesculinaria.com/52349/writings-history-chicken-fingers.html |title = The History of Chicken Fingers |date = 7 September 2010 |publisher = Leite's Culinaria |access-date = 21 December 2015 |archive-url = https://web.archive.org/web/20160109041052/http://leitesculinaria.com/52349/writings-history-chicken-fingers.html |archive-date = 9 January 2016 |url-status = live |df = dmy-all }}</ref>

====Hawaii====
In the [[Hawaiian language]] hors d'oeuvres and appetisers are called ''{{linktext|pūpū}}''.<ref name="Small 2011">{{cite book |last = Small |first = Ernest |title = Top 100 Exotic Food Plants |url = https://books.google.com/books?id=Au3RBQAAQBAJ&pg=PA376 |date = 23 August 2011 |publisher = CRC Press |isbn = 978-1-4398-5688-8 |page = 376 }}</ref> [[Hawaii]]an culinary influences are very diverse due to the multiple ethnicities living in the islands. This diversity, along with the Americanization of entertaining in the mid 20th century led to the Hawaiian Cocktail and the ''pūpū'' (hors-d'oeuvre) served at the beginning of [[luau]]s.<ref name="Haden2009">{{cite book |author = Roger Haden |title = Food Culture in the Pacific Islands |url = https://books.google.com/books?id=6eZe7e-1Y3sC&pg=PA136 |year = 2009 |publisher = ABC-CLIO |isbn = 978-0-313-34492-3 |page = 136 }}</ref> This invention of a faux Polynesian experience is heavily influenced by [[Don the Beachcomber]], who is credited for the creation of the [[pu pu platter|''pūpū'' platter]] and the drink named the ''[[Zombie (cocktail)|Zombie]]'' for his Hollywood restaurant.<ref name="Charming2009">{{cite book |author = Cheryl Charming |title = Knack Bartending Basics: More than 400 Classic and Contemporary Cocktails for Any Occasion |url = https://books.google.com/books?id=AJKr67ceXpMC&pg=PA96 |date = 2 June 2009 |publisher = Rowman & Littlefield |isbn = 978-1-59921-772-7 |page = 96 }}</ref><ref name="Charming2006" /> 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 [[American Chinese cuisine|Chinese-American foods]].<ref name="Machlin2011">{{cite book |author = Sherri Machlin |title = American Food by the Decades |url = https://books.google.com/books?id=vCMskYrWKVMC&pg=PA81 |date = 23 August 2011 |publisher = ABC-CLIO |isbn = 978-0-313-37699-3 |page = 81 }}</ref> Eventually [[Trader Vic's|Trader Vic]] would create the [[Mai Tai]] in his restaurants in the [[San Francisco Bay Area]]<!-- note: target page is in Title Case --> and the [[Tiki bar]] would become an American cocktail tradition.<ref name="Charming2006">{{cite book |author = Cheryl Charming |title = Miss Charming's Guide for Hip Bartenders and Wayout Wannabes |url = https://books.google.com/books?id=h5igQMFsCtUC&pg=PA4 |date = 1 October 2006 |publisher = Sourcebooks |isbn = 978-1-4022-5004-0 |page = 4 }}</ref>

===In Oceania===
[[File:Parmesan Pannacotta - Amuse Bouche - Lake House Restaurant, Daylesford.jpg|right|thumb|{{center|[[Amuse-bouche]]}}]]

Hors d'oeuvres, also called [[amuse-bouche]]s, served around bars in Australia are [[oyster]]s and [[alsace]] [[foie gras]].{{Sfn|Louis|D'Arcy|Gilbert|Harding|2012|p=434}} Appetisers in New Zealand are lamb skewer or blue cod sliders.<ref name="Fodor's2014">{{cite book |last = Fodor's |title = Fodor's New Zealand |url = https://books.google.com/books?id=5YzIAgAAQBAJ&pg=PT980 |date = 29 July 2014 |publisher = Fodor's Travel Publications |isbn = 978-0-8041-4251-9 |page = 980 }}</ref> In [[New Zealand]] the [[Māori people|Māori]] call their snacks ''Kai Timotimo''.<ref>{{cite web |url = http://www.maoritelevision.com/tv/shows/marae-kai-masters/maori-glossary/kitchen-terms |title = Kitchen Terms – Māori Glossary |work = Māori Television |access-date = 12 January 2016 |archive-url = https://web.archive.org/web/20160105144450/http://www.maoritelevision.com/tv/shows/marae-kai-masters/maori-glossary/kitchen-terms |archive-date = 5 January 2016 |url-status = live |df = dmy-all }}</ref> [[Kiribati]] appetisers served include pastes made from chickpeas and eggplant, meat dishes with spices and wheat.<ref>{{cite book |title = CultureGrams: Africa |url = https://archive.org/details/culturegrams200302axio |url-access = registration |year = 2002 |publisher = Axiom Press |isbn = 978-1-931694-36-0 |page = [https://archive.org/details/culturegrams200302axio/page/227 227] }}</ref> Samoan foil chicken and roast pork, tidbits of meat in a smoky, spicy sauce are appetisers in [[Samoa]].<ref>{{cite book |title = Cue: The Weekly Magazine of New York Life |url = https://books.google.com/books?id=9EgvAQAAIAAJ |date = April 1976 |publisher = Cue Publishing Company |page = 19 }}</ref> In [[Tonga]], puu-puus or appetisers served are [[Waikiki]] shrimp and grilled pineapple with dipping sauce.<ref>{{cite journal |title = MotorBoating |journal = Motor Boating (New York, N.Y. 2000)|url = https://books.google.com/books?id=0yXNIcE7uxYC&pg=PA43 |date = July 1966 |page = 43 |issn=1531-2623 }}</ref>

===In other countries===
Appetisers served in [[Kenya]] are raw and fresh vegetables and assorted dips with decorations.{{Sfn|Dunham|2004|p=89}} Before modern-day hors d'oeuvre were introduced from Europe into South Africa, starters served consisted of eastern fish [[wikt:sambal|sambals]] and cooked [[bone marrow]] served with bread.{{Sfn|Wyk|Barton|2007|p=8}}

==See also==
{{Portal|Food|Liquor}}
{{div col|colwidth=30em}}
* [[List of hors d'oeuvre]]
* [[Barquette]]
* [[Cicchetti (food)|Cicchetti]]
* [[Crostini]]
* [[Dim sum]]
* [[Finger food]]
* [[Gujeolpan]]
* [[List of foods]]
* [[Picada]]
* [[Pinchito]]
* [[Pincho]]
* [[Side dish]]
* [[Small plates]]
* [[Sushi]]
* [[Tapas]]
{{div col end}}

==References==
{{Reflist|30em|refs=

<ref name="Gisslen Griffin Bleu 2006">{{cite book |last1 = Gisslen |first1 = W. |last2 = Griffin |first2 = M.E. |last3 = Bleu |first3 = Le Cordon |title = Professional Cooking for Canadian Chefs |publisher = John Wiley & Sons |year = 2006 |isbn = 978-0-471-66377-5 |url = https://books.google.com/books?id=EzSwCGBHr3YC&pg=PA756 |page = 756 }}</ref>
<ref name="McCoy 1993">{{cite book |last = McCoy |first = D. |title = For the Bride |publisher = JE House Pub. |year = 1993 |isbn = 978-0-9638939-0-1 |url = https://books.google.com/books?id=v9u5CCtTw4AC&q=butlered+Hors+doeuvre |page = 156 }}</ref>
<ref name="Cracknell & Kaufmann-1">{{cite book |author1 = Harry Louis Cracknell |author2 = R. J. Kaufmann |title = Practical Professional Cookery |chapter-url = https://books.google.com/books?id=l2Om8L3diTQC&pg=PA87 |year = 1999 |publisher = Cengage Learning EMEA |isbn = 1-86152-873-6 |chapter = Chapter 6: Hors-d'oeuvre |page = 87 }}</ref>
<ref name="Berman p. 16">{{cite book |last = Berman |first = K. |title = Little Black Book of Hors D'Oevure |publisher = Peter Pauper Press, Incorporated |series = Little Black Bks |isbn = 978-1-4413-0045-4 |url = https://books.google.com/books?id=xxnhikQKYnoC&pg=PA16 |page = 16 |access-date = 27 December 2015 }}</ref>
<ref name="White 1998">{{cite book |last = White |first = J. |title = Lobster at Home |publisher = Scribner |year = 1998 |isbn = 978-0-684-80077-6 |url = https://books.google.com/books?id=OFwuW3qrC7UC&pg=PA114 |page = 114 }}</ref>
<ref name="Chiarello Frankeny 2011">{{cite book |last1 = Chiarello |first1 = M. |last2 = Frankeny |first2 = F. |title = Bottega: Bold Italian Flavors from the Heart of California's Wine Country |publisher = Chronicle Books LLC |year = 2011 |isbn = 978-1-4521-0032-6 |url = https://books.google.com/books?id=SB_j6620b8QC&pg=PA44 |page = 44 }}</ref>
<ref name="Hui 2006">{{cite book |last = Hui |first = Y.H. |title = Handbook of Food Science, Technology, and Engineering |publisher = Taylor & Francis |series = Food Science and Technology – CRC Taylor & Francis |issue = v. 4 |year = 2006 |isbn = 978-0-8493-9849-0 |url = https://books.google.com/books?id=rTjysvUxB8wC&pg=PA215 |page = 215 }}</ref>
<ref name="Fowler 2013">{{cite book |last = Fowler |first = D.L. |title = Essentials of Southern Cooking |publisher = Lyons Press |year = 2013 |isbn = 978-0-7627-9222-1 |url = https://archive.org/details/unset0000unse_a2d6 |url-access = registration |page = [https://archive.org/details/unset0000unse_a2d6/page/62 62] }}</ref>
<ref name="Leto Bode 2006">{{cite book |last1 = Leto |first1 = M.J. |last2 = Bode |first2 = W.K.H. |title = The Larder Chef |publisher = Taylor & Francis |year = 2006 |isbn = 978-0-7506-6899-6 |url = https://books.google.com/books?id=35CESNLtg8gC&pg=PA224 |page = 224 }}</ref>
<ref name="Sinclair 2009 p. 1235">{{cite book |last = Sinclair |first = C. |title = Dictionary of Food: International Food and Cooking Terms from A to Z |publisher = Bloomsbury Publishing |year = 2009 |isbn = 978-1-4081-0218-3 |url = https://books.google.com/books?id=Mdwm7jI9J10C&pg=PA1235 |page = 1235 }}</ref>
<ref name="Callahan Pelzel Stewart 2011">{{cite book |last1 = Callahan |first1 = P. |last2 = Pelzel |first2 = R. |last3 = Stewart |first3 = M. |title = Bite by Bite |publisher = Clarkson Potter |year = 2011 |isbn = 978-0-307-71879-2 |url = https://books.google.com/books?id=4J5Nyjj8p0EC&pg=PA121 |page = 121 }}</ref>
<ref name="America 2007 p. 6">{{cite book |title = Hors D'Oeuvre at Home with The Culinary Institute of America |publisher = Wiley |year = 2007 |isbn = 978-0-7645-9562-2 |url = https://books.google.com/books?id=lt-bpdo4UxoC&pg=PA6 |page = 6 |quote = Appetizers from Hors d'oeuvre To create appetizers from hors d'oeuvre, the portion size ... }}</ref>
<ref name="Barron Roth 2002">{{cite book |last1 = Barron |first1 = R. |last2 = Roth |first2 = D. |title = Meze: Small Bites, Big Flavors from the Greek Table |publisher = Chronicle Books |year = 2002 |isbn = 978-0-8118-3148-2 |url = https://archive.org/details/mezesmallbitesbi00barr |url-access = registration |page = [https://archive.org/details/mezesmallbitesbi00barr/page/9 9] }}</ref>
}}

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* {{cite book |last=Romero |first=Pedro |title=Night+Day Mexico City |url=https://books.google.com/books?id=3LFl80xGY8sC&pg=PA48 |year=2007 |publisher=ASDavis Media Group |isbn=978-0-9776245-6-0 }}
* {{cite book |last1=Rombauer |first1=Irma S. |last2=Becker |first2=Marion Rombauer |last3=Becker |first3=Ethan |first4=Maria |last4=Guarnaschelli |title=JOC All New Rev. – 1997 |url=https://books.google.com/books?id=tbyW2LeXIOkC&pg=PA143 |date=5 November 1997 |publisher=Simon and Schuster |isbn=978-0-684-81870-2 }}
* {{cite book |last=Smith |first=Dennis Edwin |title=From Symposium to Eucharist: The Banquet in the Early Christian World |url=https://books.google.com/books?id=5MsYUcMFx9cC&pg=PA27 |year=2003 |publisher=Fortress Press |isbn=978-1-4514-0653-5 }}
* {{cite book |last=Willan |first=Anne |title=The Country Cooking of France |url=https://books.google.com/books?id=M4LqbcSF0fkC&pg=PA245 |date=23 March 2012 |publisher=Chronicle Books |isbn=978-1-4521-0767-7 }}
* {{cite book |last=Wright |first=Clifford A. |title=Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More |url=https://books.google.com/books?id=x3t2IJeFIh8C&pg=PA241 |date=1 January 2003 |publisher=Harvard Common Press |isbn=978-1-55832-227-1 }}
* {{cite book |last1=Wyk |first1=Magdaleen Van |last2=Barton |first2=Pat |title=Traditional South African Cooking |url=https://books.google.com/books?id=abmTKV1E-TwC&pg=PA7 |year=2007 |publisher=Struik |isbn=978-1-77007-407-1 }}

==Further reading==
* {{cite web |website = [[Bon Appétit]] |title = Bon Appetit's Guide to Modern Hors d'Oeuvres |date = 4 October 2012 |url = http://www.bonappetit.com/entertaining-style/article/bon-appetit-s-guide-to-modern-hors-d-oeuvres |access-date = 21 December 2015 }}

==External links==
{{Sister project links|collapsible=true|c=Category:Appetizers|b=Category:Appetiser recipes|n=no|v=no}}
{{Wiktionary|Appetiser}}
* [http://www.saveur.com/gallery/One-Bite-Hors-dOeuvres Hors d'oeuvre Recipes]. ''[[Saveur]]''.

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{{French cuisine}}
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[[Category:Appetizers| ]]
[[Category:Courses (food)]]
[[Category:Garde manger]]

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