Hors d’oeuvre (awr-durvz )
The French term Hors d’oeuvre refers to appetisers, served before a meal. It may be served cool or hot. It can be a preparation of meat, fish, chopped or creamed foods, served on crackers or on small pieces of toast. An Hors d’oeuvre is a good choice to keep in the menu before serving other meals as it stimulates appetite.