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noun, plural hors d'oeuvre, hors d'oeuvres 
[awr durvz; Fr. awr dœ-vruh] .
[awr durvz; Fr. awr dœ-vruh] . 1.
a small bit of appetizing food, as spicy meat, fish, cheese, or a preparation of chopped or creamed foods, often served on crackers or small pieces of toast, for eating at cocktail parties or other gatherings where drinks are served with no other food.
2.
an appetizer, as a relish or more elaborate preparation, served before or as the first course of a meal.
Origin:
1705–15; < French: outside of the main course
1705–15; < French: outside of the main course
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2012.
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Based on the Random House Dictionary, © Random House, Inc. 2012.
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Hors d'oeuvre
is always a great word to know.
So is gobo. Does it mean:
| a screen or mat covered with a dark material for shielding a camera lens from excess light or glare. |
| a scrap or morsel of food left at a meal. |
Collins
Collins English Dictionary - Complete & Unabridged 10th Edition
2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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Etymonline
Word Origin & History
hors d'oeuvre
1714, "out of the ordinary," from Fr. hors d'oeuvre, "outside the ordinary courses (of a meal)," lit. "apart from the main work," from hors, var. of fors "outside" (from L. fortis) + de "from" + oeuvre "work," from L. opera, (see opus). Meaning "extra dish set out before a
EXPAND meal or between courses" attested in Eng. from 1742.
COLLAPSE
Online Etymology Dictionary, © 2010 Douglas Harper
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