page_title: Hors d'oeuvre
section_title: In Europe
hierarchical_section_title: Hors d'oeuvre / By culture and language / In Europe
caption_attribution_description: Russian Celebration Zakuski
context_page_description: An hors d'oeuvre, appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. 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.
  Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.
context_section_description: 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). Starters is the colloquial term for hors d'oeuvres in the UK, Ireland and India. Crudités from France are a blend of salads of raw vegetables and the serving has a minimum of three vegetables of striking colors.  In Italian  antipasto means it is served cold in the form of olive, cheese, pickled vegetables; 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). Voorgerecht in Dutch means the dish ("gerecht") before ("voor") the main course. 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.
caption: Zakuski in Russian cuisine
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