Word hors d oeuvres

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«Appetizer» and «appetiser» redirect here. For drugs that stimulate an appetite, see appetite stimulant

An hors d’oeuvre ( or DURV(-rə); French: hors-d’œuvre [ɔʁ dœvʁ] (listen)), appetiser^[1] or starter^[2] is a small dish served before a meal^[3] in European cuisine. Some hors d’oeuvres are served cold, others hot.^[4] 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 reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.^[5] There are two types of hors d’oeuvre from service point of view:

1. General hors d’oeuvre
2. Classical hors d’oeuvre

General hors d’oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d’oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on.^[6]

Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.

Etymology[edit]

Hors-d’œuvre in 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.^[1][7] The French spelling is the same for singular and plural usage; in English, the typographic ligature ⟨œ⟩ is usually replaced by the digraph ⟨oe⟩, with the plural occasionally written ‘hors d’oeuvres’ and pronounced .^{[citation needed]}

Origins[edit]

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.^{[8][self-published source]} However, it may be that the custom originated in China, possibly coming through Steppes, 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 zakuska, middle eastern mezze, and Italian antipasto.^[9] During the 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^[10][11] and even stuffed dormice.^[12] These would be served at the start of the meal known as either gustatio or promulsis. The Greeks called the appetiser course propoma.^[11] As early as 500 CE, the Babylonian Talmud (Yoma 83^b) 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).

French service[edit]

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.^[13] 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 pièces montées. The entremets were placed between the other dishes within the main work of the meal.^[13]

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.^[10][13] Hors d’oeuvres were originally served as a canapé of small toasted bread with a savoury topping before a meal.^[14] 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».^[15] 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 superfluous to a well cooked meal.^[16] Service à la française continued in Europe until the early 19th century.^[10][13] 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.^[13]

The style of formal dining changed drastically in the 19th century, becoming successive courses served one after the other over a period of time.^[10][12] 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. Pastries, with meat and cream sauces among other elaborate items, had become a course served after the soup.^[10]

English savouries[edit]

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.^[17] The custom of the savoury course is of British origin and comes towards the end of the meal, before dessert or sweets^[18] or even after the dessert, in contrast to the hors d’oeuvre, which is served before the meal.^[19] 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.^[20] The savoury is generally small, well spiced and often served hot, requiring cooking just before serving.^[18] In the Victorian and Edwardian periods, savouries included such toppings as fried oysters wrapped in bacon, and Scotch woodcock,^[14] which was a savoury made of scrambled eggs, ground black pepper and Gentleman’s Relish on buttered toast, served hot.^[21] In France, cheese was often part of the savoury course or added with simple fruit as a dessert.^[22] A typical Edwardian dinner might consist of up to four courses^[23] that include two soups, two types of fish, two meats, ending with several savouries then sweets.^[24]

American appetisers and cocktail hors d’oeuvres[edit]

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.^[10] 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.^[25] A cocktail party is considered a small gathering with mixed drinks and light snacks.^[26] Hors d’oeuvres may be served as the only food offering at cocktail parties and receptions, where no dinner is served afterward.^[27] After the end of prohibition in the United States, the cocktail party gained acceptance.^[9][10] 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.^[10][12] 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.^[12]

Preparation[edit]

In restaurants or large estates, hors d’oeuvres are prepared in a garde manger which is a cool room.^{[28][page needed]} 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.^[29]

Use[edit]

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 apéritifs are served as a drink before meals.^[30]

It is also an unwritten rule that the dishes served as hors d’oeuvres do not give any clue to the main meal.^[31] 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]}

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.^[32] Passed hors d’oeuvres provided by servers are part of butler-style service.^[32] or butlered hors d’oeuvres.^[33]

Examples[edit]

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.^[34] 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.^[29] Single cold items served are smoked salmon, avocado pear, caviar, pâté, shellfish cocktails and melon with garnishes and decorations. Seasoned hot dishes served are of vegetables, meat, fish, egg, pasta, cheese, soufflés, tartlets, puff pastry or choux pastry.^[35]

• Hors d’oeuvres

• 

  Appetisers in a restaurant

• 

• 

• 

• 

By culture and language[edit]

In the Americas[edit]

In Mexico, botanas refers to the vegetarian varieties^[47] commonly served in small portions in wine bars.^[48] In many Central American countries, hors d’oeuvres are known as bocas (lit. «mouthfuls»).^[49] Pasapalos (lit. «drink passer») is Venezuelan Spanish for an hors d’oeuvre.^[50]

In Asia[edit]

In Arabic, moqabbelat (مقبلات, «things which make one accept what is to come». From root قبل lit. «to accept») is the term for an hors d’oeuvre.^[51] In India, it is known as chaat, which is served throughout the day.^[52] 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.^[53]

Zensai (前菜, lit. before dish) is Japanese for an hors d’oeuvre; more commonly, ōdoburu (オードブル), which is a direct transcription of hors d’oeuvre, is used.^[54][55][56] In Korea, banchan (반찬) is a small serving of vegetables, cereals or meats. Additional Korean terms for hors d’oeuvres include jeonchae (전채), meaning «before dish» or epita-ijeo (에피타이저), meaning «appetiser».^[52] In Vietnamese Đồ nguội khai vị («cold plate first course») is the name for an hors d’oeuvre.^{[citation needed]} In Mandarin, lěng pán 冷盘 («cold plate») or qián cài 前菜 («before dish») are terms used for hors d’oeuvres, which are served in steamer baskets or on small plates. ^[52] Meze is a selection of small dishes^[57] served in Mediterranean cuisine, Middle Eastern cuisine, and Balkan cuisine. Mezedakia is a term for small mezes.^[57] Pembuka (lit. «opening») is Indonesian for an hors d’oeuvre.^[58] Yemekaltı is Turkish for an hors d’oeuvre.^{[59] [52]} Caviar served in Iran is the traditional roe from wild sturgeon in the Caspian and Black Seas. ^[60]

• 

• 

In Europe[edit]

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 (though prunes are sometimes used).^[61] Starter is a common colloquial term for an hors d’oeuvre in the UK, Ireland, and India.^[62] Crudités from France are a blend of salads of raw vegetables and the serving has a minimum of three vegetables of striking colors.^[63][64] Zakuski are hors d’oeuvres in Russian cuisine and other post-Soviet cuisines, served in the form of a buffet of cured meats and fishes. In Italian antipasto means it is served cold in the form of olive, cheese, pickled vegetables^{[unreliable source?]};^[52] other similar hors d’oeuvres can be found in the rest of Southern Europe under different names (entrada in Portuguese, entrante or entremés in Spanish).^[65][66] Voorgerecht in Dutch means the dish (‘gerecht‘) before (‘voor‘) the main course.^[67] Fattoush is a bread salad in Levantine cuisine made from toasted or fried pieces of pita bread (khubz ‘arabi) combined with mixed greens and other vegetables. It belongs to the family of dishes known as fattat (plural) or fatta, which use stale flatbread as a base.^[68]

• 

  Typical Carinthian or Styrian «Brettljause», composed of different kinds of cold meat, horseradish, hard-boiled egg, meat paste, Liptauer, vegetables, butter and curd cheese

In the United States[edit]

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.^[9]

In the U.S., ‘appetizers‘,^[69] referring to anything served before a meal, is the most common term for hors d’oeuvres. Light snacks served outside of the context of a meal are called hors d’oeuvres (with the English-language pluralization).^[70][71]

Hawaii[edit]

In the Hawaiian language hors d’oeuvres and appetisers are called pūpū.^[72] Hawaiian 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 luaus.^[73] This invention of a faux Polynesian experience is heavily influenced by Don the Beachcomber, who is credited for the creation of the pūpū platter and the drink named the Zombie for his Hollywood restaurant.^[74][75] 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 Chinese-American foods.^[76] Eventually Trader Vic would create the Mai Tai in his restaurants in the San Francisco Bay Area and the Tiki bar would become an American cocktail tradition.^[75]

In Oceania[edit]

Hors d’oeuvres, also called amuse-bouches, served around bars in Australia are oysters and alsace foie gras.^[77] Appetisers in New Zealand are lamb skewer or blue cod sliders.^[78] In New Zealand the Māori call their snacks Kai Timotimo.^[79] Kiribati appetisers served include pastes made from chickpeas and eggplant, meat dishes with spices and wheat.^[80] Samoan foil chicken and roast pork, tidbits of meat in a smoky, spicy sauce are appetisers in Samoa.^[81] In Tonga, puu-puus or appetisers served are Waikiki shrimp and grilled pineapple with dipping sauce.^[82]

In other countries[edit]

Appetisers served in Kenya are raw and fresh vegetables and assorted dips with decorations.^[83] Before modern-day hors d’oeuvre were introduced from Europe into South Africa, starters served consisted of eastern fish sambals and cooked bone marrow served with bread.^[84]

See also[edit]

References[edit]

Bibliography[edit]

• Cracknell, H. L.; Kaufmann, R. J. (1999). «Chapter 6: Hors-d’oeuvre». Practical Professional Cookery. Cengage Learning. pp. 87–108. ISBN 978-1-86152-873-5.
• Davidson, Alan (21 September 2006). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-280681-9.
• Dunham, J. R. (April 2004). Two Women in Africa: The Ultimate Adventure. iUniverse. ISBN 978-0-595-31232-0.
• Foskett, David; Paskins, Patricia; Rippington, Neil; Thorpe, Steve (29 August 2014). Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition. Hodder Education. ISBN 978-1-4718-0671-1.
• Louis, Regis St; D’Arcy, Jayne; Gilbert, Sarah; Harding, Paul; Le Nevez, Catherine; Maxwell, Virginia; Pozzan, Olivia; Watson, Penny (1 May 2012). Lonely Planet East Coast Australia 4. Lonely Planet. ISBN 978-1-74220-660-8.
• Romero, Pedro (2007). Night+Day Mexico City. ASDavis Media Group. ISBN 978-0-9776245-6-0.
• Rombauer, Irma S.; Becker, Marion Rombauer; Becker, Ethan; Guarnaschelli, Maria (5 November 1997). JOC All New Rev. – 1997. Simon and Schuster. ISBN 978-0-684-81870-2.
• Smith, Dennis Edwin (2003). From Symposium to Eucharist: The Banquet in the Early Christian World. Fortress Press. ISBN 978-1-4514-0653-5.
• Willan, Anne (23 March 2012). The Country Cooking of France. Chronicle Books. ISBN 978-1-4521-0767-7.
• Wright, Clifford A. (1 January 2003). Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D’Oeuvre, Meze, and More. Harvard Common Press. ISBN 978-1-55832-227-1.
• Wyk, Magdaleen Van; Barton, Pat (2007). Traditional South African Cooking. Struik. ISBN 978-1-77007-407-1.

Further reading[edit]

• «Bon Appetit’s Guide to Modern Hors d’Oeuvres». Bon Appétit. 4 October 2012. Retrieved 21 December 2015.

External links[edit]

• Hors d’oeuvre Recipes. Saveur.

Предложения:
hors-d’oeuvre

На основании Вашего запроса эти примеры могут содержать грубую лексику.

На основании Вашего запроса эти примеры могут содержать разговорную лексику.

On n’a pas encore eu notre abondante assiette de hors d’oeuvres.

Мы еще даже не получили нашу обильную тарелку с закусками.

Je vais vérifier où en sont les hors d’oeuvres.

Я пойду проверю, как там наши закуски.

Betty, Bob veut goûter… quelques uns de tes délicieux hors d’oeuvres.

Бетти! Боб хочет попробовать… кое-что из твоих закусок.

Il m’offre du vin, me sert des hors d’œuvres…

Он склоняет меня к вину, а сам будет на десерт

Et voilà, les hors d’œuvres, à partager.

Пожалуйста, ваши закуски, на двоих.

Tu devrais vraiment essayer les hors d’oeuvres.

Vous pourrez également profiter d’un apéritif gratuit composé de vin et de hors d’œuvres.

Je lui ai donné un frisbee une fois, il l’a utilisé pour servir les hors d’œuvres.

Я подарила ему фризби, а он решил, что это тарелка для подачи закусок.

Ensuite, vous devez signez ceci pour les hors d’œuvres.

Во-первых, здравствуй, во-вторых, откажись от закусок.

Tu sais, Coktails, de la douce musique de Jazz, des hors d’oeuvres.

Ну там, коктейли, джазовая музыка, лёгкие закуски.

Dans cette somptueuse salle de bal, à siroter du champagne français, ou à refuser des hors d’oeuvres.

В этом шикарном бальном зале, Потягивем французское шампанское, вежливо отказываясь от закусок.

Je t’ai trainé jusqu’ici pendant une nuit glaciale pour aider pauvre petite tiens moi, le moins que je puisse faire c’est t’offrir un verre et des hors d’oeuvres.

Я притащила вас сюда в этот холодный вечер, на помощь мне, бедняжке, меньшее что я могу для вас сделать, это предложить выпить и перекусить.

Si tu veux punir quelqu’un pour les hors d’œuvres donnés, pointe-moi du doigt.

Если хочешь наказать кого-то за закуску на вечеринке, укажи пальцем вот сюда.

Mais au lieu de me goinfrer de hors d’oeuvres dont je rêvais depuis des mois, je suis dans le bureau de sécurité du lasertag, bureau de la sécurité, attendant que la police relâche mon fiancé pour avoir causé des perturbations.

Вместо того, чтобы объедаться всякими вкусностями, о чем давно мечтала, я торчу у охранника в лазертаге в ожидании полиции, которая арестует моего жениха за хулиганство.

Ne mange pas les hors d’oeuvres.

Ces hors d’œuvres ont l’air bon.

Эти десерты отлично выглядят.

On devrait goûter les hors d’oeuvres.

Нам стоит попробовать закуски.

Oui, je vais… chercher les hors d’oeuvres.

Où ai-je planqué les hors d’oeuvres ?

Où est le buffet des hors d’œuvres?

Ничего не найдено для этого значения.

Результатов: 25. Точных совпадений: 25. Затраченное время: 128 мс

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Индекс слова: 1-300, 301-600, 601-900

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Индекс фразы: 1-400, 401-800, 801-1200

• 1
  hors d’œuvre
  
  

  1)

  loc. adv.

  в необычное время; в непривычном месте

  J’écris ceci hors d’œuvre, pour vous divertir. (Mme de Sévigné, Lettres.) — Я пишу в непривычное время, чтобы вас развлечь.

  2) (из)лишний; несвоевременный

  M. de Chevreuse, se voyant assez hors d’œuvre à Paris, prit le parti d’en sortir. (Retz, (GL).) — Г-н де Шеврез, чувствуя себя весьма не ко времени в Париже, принял решение покинуть его.

  Dictionnaire français-russe des idiomes > hors d’œuvre

• 2
  hors-d’œuvre
  
  

  придых. m invar

  1) закуска; добавочное блюдо

  3)

  (bâtiment en) hors-d’œuvre — пристройка

  БФРС > hors-d’œuvre

• 3
  hors d’œuvre
  
  

  Французско-русский универсальный словарь > hors d’œuvre

• 4
  hors-d’œuvre
  
  

  сущ.

  1)

  общ.

  вводный эпизод, добавочное блюдо, (bâtiment en) пристройка, вставка, закуска

  2)

  стр.

  пристройка, выступающая за красную линию

  Французско-русский универсальный словарь > hors-d’œuvre

• 5
  hors-d’œuvre
  
  

  Mini-dictionnaire français-russe > hors-d’œuvre

• 6
  escalier en hors-d’œuvre
  
  

  Французско-русский универсальный словарь > escalier en hors-d’œuvre

• 7
  œuvre
  
  

  1. f

  faire œuvre utile [pie] — сделать полезное, благое дело

  4) учреждение для оказания помощи; благотворительное учреждение

  7)

  œuvres vives мор. — подводная часть корпуса судна

  2. m

  être à pied d’œuvre pour… loc adv — быть готовым к тому, чтобы…

  3)

  БФРС > œuvre

• 8
  œuvre
  
  

  Dictionnaire français-russe des idiomes > œuvre

• 9
  hors œuvre
  
  

  сущ.

  общ.

  (d`) в непривычном месте, (d`) в необычное время, (d`) вне стен

  Французско-русский универсальный словарь > hors œuvre

• 10
  mettre hors de page
  
  

  эмансипировать, сделать независимым

  C’est en 1508 que François, duc d’Angoulême, avait été mis en quelque sorte hors de page pour «devenir homme de cour». Il avait alors 14 ans. (François I, sa vie et son œuvre.) — В 1508 году Франциск, герцог Ангулемский, был приравнен к взрослым и стал придворным. Ему тогда было 14 лет.

  Dictionnaire français-russe des idiomes > mettre hors de page

• 11
  surface hors œuvre
  
  

  Le dictionnaire commercial Français-Russe > surface hors œuvre

• 12
  mesures hors-œuvre
  
  

  гл.

  стр.

  измерение по наружной стороне стены помещения, измерение по наружной стороне стены сооружения

  Французско-русский универсальный словарь > mesures hors-œuvre

• 13
  закуска
  
  

  ж.

  холодные, горячие закуски — hors-d’œuvre froids, chauds

  БФРС > закуска

• 14
  s’assortir
  
  

  1. подходи́ть ◄-‘дит-►/подойти́* друг к дру́гу; гармони́ровать

  ipf.

  , сочета́ться

  ipf.

  et pf. [друг с дру́гом];

  ces couleurs s’s’assortirissent bien — э́ти цве́та хорошо́ ∫ сочета́ются друг с дру́гом <гармони́руют, подхо́дят друг к дру́гу>

  
  ║ s’s’assortir à qch. — подходи́ть к (+ D), [хорошо́] сочета́ться (с +);
  sa cravate s’s’assortirit au complet — его́ га́лстук ∫ подхо́дит к костю́му <хоро́шо сочета́ется с костю́мом>

  chacun de ses discours s’s’assortirit de bons mots — ка́ждая ∫ его́ речь <из его́ рече́й> пересы́пана <сопровожда́ется> остро́тами, ∑ ка́ждую из свои́х рече́й он пересыпа́ет остро́тами 0 pp. et adj. assorti, -e

  1. подходя́щий; подо́бранный (к +

  D

  );

  c’est un couple bien s’assortir — э́то подходя́щая (↑прекра́сная) па́ра, они́ о́чень подхо́дят друг к дру́гу;

  
  une cravate s’assortire à la chemise — га́лстук, подо́бранный в тон руба́шки

  un magasin bien s’assortir — магази́н с больши́м вы́бором това́ров

  3. (accompagné de) сопровожда́емый; уснащённый

  fam.

  , plais.; содержа́щий;

  un discours s’assortir de nombreuses citations (de bons mots) — речь, ∫ уснащённая многочи́сленными цита́тами (пересы́панная остро́тами)

  4.:

  des hors d’œuvre s’assortirs — разнообра́зные заку́ски; заку́ски ассорти́

  Dictionnaire français-russe de type actif > s’assortir

• 15
  mettre
  
  

  Dictionnaire français-russe des idiomes > mettre

• 16
  être
  
  

  1.

  v

  — et fier de l’être

  2.

  m

  Dictionnaire français-russe des idiomes > être

• 17
  mise
  
  

  I
  adj ( fém от mis)
  II
  f

  ••

  6)

  7)

  тех. навариваемая пластинка

  9) образует сочетания с предлогами и существительными, выражающие действие и его начало

  mise en charge эл. — нагружение, включение нагрузки; пуск в ход

  mise à [de] feu — поджог

  mise en jeu — 1) ставка 2) пуск в ход; приведение в действие

  mise sur [en] orbite — вывод на орбиту

  mise au pas — приведение к повиновению; обуздание

  mise au repos тех. — выключение, остановка

  mise en série — 1) запуск в серийное производство 2) эл. последовательное включение

  mise en service — ввод в эксплуатацию, пуск, приведение в действие; эл. включение в сеть

  БФРС > mise

• 18
  mise
  
  

  Dictionnaire de droit français-russe > mise

• 19
  bon
  
  

  Dictionnaire français-russe des idiomes > bon

• 20
  mise
  
  

  Dictionnaire polytechnique Français-Russe > mise

English[edit]

Alternative forms[edit]

• hors-d’oeuvre
• hors d’œuvre
• hors-d’œuvre

Etymology[edit]

Borrowed from French hors-d’œuvre.

Pronunciation[edit]

• (Received Pronunciation) IPA^(key): /ˌɔːˈdɜːv/^[1]
• (US) IPA^(key): /ˌɔːrˈdɝːv/^[1]

Noun[edit]

hors d’oeuvre (plural hors d’oeuvre or hors d’oeuvres)

1. (food) A small, light, and usually savory first course in a meal.
2. (by extension) Anything of secondary concern; not the primary thing.
3. (dated, rare) Something unusual or extraordinary.

Quotations[edit]

• 1920, G. K. Chesterton, The New Jerusalem, Ch. XIII

  It seems quaintest of all when, at some Jewish luncheon parties, a tray of hats is actually handed round, and each guest helps himself to a hat as a sort of hors d’oeuvre.

• On buffet tables, garnished with glistening hors-d’oeuvre, spiced baked hams crowded against salads of harlequin designs and pastry pigs and turkeys bewitched to a dark gold.

Synonyms[edit]

(food):

Translations[edit]

See also[edit]

• canapé

French[edit]

Etymology[edit]

Literally, “apart from the work”, in other words, «apart from the main meal»

Noun[edit]

hors d’oeuvre m (plural hors d’oeuvre)

1. Nonstandard spelling of hors d’œuvre.

Usage notes[edit]

• The œ ligature is often replaced in contemporary French with oe (the œ character does not appear on AZERTY keyboards), but this is nonstandard.

Last Updated:
13 Apr 2023
— Updated example sentences