Figs are generally served as hors-d'oeuvre, or used in puddings, etc.
Preserved, they are served as a hors-d'oeuvre, and used to flavor and decorate different dishes.
It is served as a hors-d'oeuvre, pickled, and cut in slices.
Pickled cucumbers are served whole with small onions, also pickled, as a hors-d'oeuvre.
Cut in slices and served with parsley, it is a hors-d'oeuvre.
It is imported from Russia, and is served as a hors-d'oeuvre, with slices of lemon and toast.
Sardines are served as a hors-d'oeuvre, with oil and lemon-juice, and properly scaled.
A very small piece is served, generally like every other hors-d'oeuvre.
1714, as an adverb, "out of the ordinary," from French hors d'oeuvre, "outside the ordinary courses (of a meal)," literally "apart from the main work," from hors, variant of fors "outside" (from Latin foris; see foreign) + de "from" + oeuvre "work," from Latin opera, (see opus). Meaning "extra dish set out before a meal or between courses" attested in English from 1742.