從維基學一詞 Hors d'oeuvre

Use

If there is an extended period between when guests arrive and when the meal is served (for example, during a cocktail hour), these might also serve the purpose of sustaining guests during the wait. Hors d'oeuvre are sometimes served with no meal served afterward. This is the case with many reception and cocktail party events.

Hors d'oeuvre may be served at the table as a part of the sit-down meal or they may be served before sitting at the table. Hors d'oeuvre prior to a meal are either stationary or passed. Stationary hors d'oeuvre are also referred to as "table hors d'oeuvre." Passed hors d'oeuvre are also referred to as 「butler-,」「butlered」 or 「butler-passed」 hors d'oeuvre.

Though any food served prior to the main course is technically an hors d'oeuvre, the phrase is generally limited to individual items, not crudités, cheese or fruit. For example, a glazed fig topped with marscapone and wrapped with prosciutto is considered an "hors d'oeuvre," whereas figs on a platter are not.

In catering, both frozen and fresh hors d'oeuvre are served. Generally the fresh, handmade items are more flavorful, beautiful and expensive.

A more substantial starter or first course served at the table might be referred to as an entrée (outside the U.S. and English Canada).

後記:

難怪聚會不要錢，那「hors d'oeuvres」就是各種小點心、餅乾啥的，超級小，我估計我一人放開半個肚皮就能吃掉所有的「hors d'oeuvres」，除了那些個Cheese，下次再有這樣的聚會，事先至少得灌個水飽，要不然太餓了，可能連回家的勁兒都沒有...

趕緊打電話通知媳婦兒留點兒晚飯

她說，回來自己煮麵吧，今天在朋友家吃晚飯，所以沒有準備...

後悔...

餓...

sujie_alex

Use

評論 (0 個評論)