Hors-d-oeucre is the first dish to be served at a meal, particularly lunch. It plays only a minor part in a meal.
The term Hors’d’oeuvre literally means something out side the main work. In this case i means a small food item to simulate the appetite.
A name given to small attractively presented dishes meant to stimulate the appetite.
The main principals to be followed are given below –
- Visual appearance
- Flavor and seasoning
There are two types of hors-d-oeuvre, the cold dishes and the hot or small entrees.
Cold hors-d-oeuvre include the following:
– Sea food – Fish which can either be marinated, smoked, in oil or in vinegar.
-Vegetables GREEK style
-Various types of cold meat “Charcyterie”
– Various raw vegetables and salads.
– Stuffed or jelled eggs.
– Foiegras and caviar, terme
– Various fruits as melon or grape fruit.
Hot Hors-d-oeuvre include the following:
– Bouchee or vol-au-vent
– Souffle cheese, ham etc.
– Chicken pie or lorraine
– Rissoles or Patties
– Fritters, fish, vegetables, meat.