The
purpose of the hors d'œuvre is to whet the appetite; if there is a
long waiting period between when the 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 long wait. Hors
d'œuvres are sometimes served with no meal served afterward. This is
the case with many reception and cocktail party events.
Hors d'œuvre may be served at the table; for example, as a part of
the sit-down meal; or they may be served before sitting at the
table.
Various hors d'œuvre at a Romanian banquette more substantial
starter or first course served at the table might be referred to as
an entrée (outside North America).
The
purpose of the hors d'œuvre is to whet the appetite; if there is a
long waiting period between when the 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 long wait. Hors
d'œuvres are sometimes served with no meal served afterward. This is
the case with many reception and cocktail party events.
