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    Ch-3, APPETIZERS & GARNISHES

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    Rishabh Khettry
    Horsd'oeuvres are small preparations served before a meal. The term comes from French meaning "outside the menu" and originally referred to light appetizers served in anterooms before banquets. Horsd'oeuvres can be solid like appetizers or liquid like aperitifs. They are classified in various ways including classical items like caviar and smoked salmon versus modern amuse-bouche. Regional specialties also exist such as Mediterranean mezze, Spanish tapas, and Mexican antojitos. Horsd'oeuvres can be singular items or composed dishes and can be hot, like beignets or brochettes, or cold like oysters or melon

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    Ch-3, APPETIZERS & GARNISHES

    Uploaded by

    Rishabh Khettry
    44 views2 pages
    Horsd'oeuvres are small preparations served before a meal. The term comes from French meaning "outside the menu" and originally referred to light appetizers served in anterooms before banquets. Horsd'oeuvres can be solid like appetizers or liquid like aperitifs. They are classified in various ways including classical items like caviar and smoked salmon versus modern amuse-bouche. Regional specialties also exist such as Mediterranean mezze, Spanish tapas, and Mexican antojitos. Horsd'oeuvres can be singular items or composed dishes and can be hot, like beignets or brochettes, or cold like oysters or melon

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    Horsd'oeuvres are small preparations served before a meal. The term comes from French meaning "outside the menu" and originally referred to light appetizers served in anterooms before banquets. Horsd'oeuvres can be solid like appetizers or liquid like aperitifs. They are classified in various ways including classical items like caviar and smoked salmon versus modern amuse-bouche. Regional specialties also exist such as Mediterranean mezze, Spanish tapas, and Mexican antojitos. Horsd'oeuvres can be singular items or composed dishes and can be hot, like beignets or brochettes, or cold like oysters or melon

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    44 views2 pages

    Ch-3, APPETIZERS & GARNISHES

    Uploaded by

    Rishabh Khettry
    Horsd'oeuvres are small preparations served before a meal. The term comes from French meaning "outside the menu" and originally referred to light appetizers served in anterooms before banquets. Horsd'oeuvres can be solid like appetizers or liquid like aperitifs. They are classified in various ways including classical items like caviar and smoked salmon versus modern amuse-bouche. Regional specialties also exist such as Mediterranean mezze, Spanish tapas, and Mexican antojitos. Horsd'oeuvres can be singular items or composed dishes and can be hot, like beignets or brochettes, or cold like oysters or melon

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Horsd’oeuvres or Appetizers

    Horsd’oeuvre is a French expression and its true definition is a


    preparation served outside of the menu proper or at the beginning of the meal.
    It comes from the French term Outside (hors) and relates to the early times
    when in banquets the guests assembled in an ante room outside the main
    hall and were served some light, delicate, attractive and tasty appetizers. An
    horsdoeuvre can be in solid form as appetizer or liquid form as aperitif.

    Horsdoeuvres can be classified in various ways:

     Classical and contemporary horsd’oeuvres:

    Caviar, Smoked Salmon, Oysters, Snails, Chilled melon, Chilled grapefruit,


    angels on horesback etc are examples of classical horsdoeuvres.
    There is a modern concept developing including serving tiny portions of
    horsdoeuvres, attractively presented known as amuse bouche. In hotel
    menus we usually come across various terms as follows in horsdoeuvres:

    a) Antipasti: Selection of appetizers from Italy usually includes cold sliced


    meats, pates, terrines and custy breads like bruschetta.

    b) Mezze: Selection of appetizers served in Middle East/ Mediterranean


    countries as a prelude to the meal. E.g. Dips like Babaganoush, Moutabel,
    Tzaziki, Hummus with flat breads such as pita, lavash and khubz
    A variety of kababs, falafel, labneh etc

    b) Tapas: Horsdoeuvres selection from Spain are called tapas. Egs include
    grilled an sautéed sausages such as chorizo, olives usually stuffed and
    dressed, gambas (grilled sautéed or batter fried prawns) etc

    c) Antojitos: Famous appetizers from Mexico.


    d) Smorgasbord: Hot and cold buffet popular in Scandinavian countries.
    Usually cold fish and seafood, pickels, cheese and bread are served.

     Horsd’oeuvres singulaire (singular) or horsd’oeuvres Compose


    (compound):

     Hot and cold horsd’oeuvres


    The hot ones include:
     Beignets or batter fried starters: Tempura, a la orly, croquette etc
     Brochette or skewered appetizers: kebabs, shasliks, satays
     Dough wrapped horsoeuvres: sausage puffs, strudel, wontons,
    turnovers etc
     Pies and tarts: barquettes, quiche

    Cold ones include:


    Caviar, Smoked Salmon, Oysters, Snails, Chilled melon, Chilled grapefruit
     Vegetarian or a non-vegetarian horsd’oeuvres
     Meat based horsdoeuvres: pate, terrine, sausages, ham
     Fish based horsdoeuvres: Oysters, caviars, snails, prawn cocktail,
    smoked salmon
     Egg based horsdoeuvres: Egg mayonnaise, stuffed eggs, devilled eggs,
    gulls eggs,
     Vegetable based horsdoeuvres: Asparagus, artichokes, corn on the cob
     Fruit based horsdoeuvres: Melon, grapefruit, florida cocktail.

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