hors d'oeuvre

[ awr durv; French awr dœ-vruh ]

noun

, plural hors d'oeuvre, hors d'oeuvres [awr , durvz, aw, r, , dœ, -v, r, uh].

1. a small bit of appetizing food, as spicy meat, fish, cheese, or a preparation of chopped or creamed foods, often served on crackers or small pieces of toast, for eating at cocktail parties or other gatherings where drinks are served with no other food.
2. an appetizer, as a relish or more elaborate preparation, served before or as the first course of a meal.

hors d'oeuvre

/ ɔr dœvrə; ɔː ˈdɜːvr /

noun

1. an additional dish served as an appetizer, usually before the main meal

Word History and Origins

Origin of hors d'oeuvre¹

1705–15; < French: outside of the main course

Word History and Origins

Origin of hors d'oeuvre¹

C18: from French, literally: outside the work, not part of the main course

Example Sentences

Great as an hors d'oeuvre with a glass of wine, or for supper with a big arugula salad.

From The Daily Beast

The sweetmeats or hors d'oeuvre of the older caterings for that taste are here collected together to form a pièce de résistance.

From Project Gutenberg

It is imported from Russia, and is served as a hors-d'oeuvre, with slices of lemon and toast.

From Project Gutenberg

Figs are generally served as hors-d'oeuvre, or used in puddings, etc.

From Project Gutenberg

Olives as well as sardines are healthful and considered one of the best hors-d'oeuvre.

From Project Gutenberg

Preserved, they are served as a hors-d'oeuvre, and used to flavor and decorate different dishes.

From Project Gutenberg

Related Words

• starter