Hors d'oeuvre
Hors d'oeuvre( /ɔːr ˈdɜːrv[unsupported input]rə[unsupported input]/ or DURV(-rə) ; Prancis: hors-d'œuvre [ɔʁ dœvʁ] (
listen)pra=|Babagan swara iki appetizer [1] utawa wiwitan [2] iku panganan cilik sajian dadi sadurunge meal [3] ing masakan Eropa . Sawetara hors d'oeuvres disajekake adhem, lan liyane panas. Jaran d'oeuvres bisa disajakake ing meja makan minangka bagean saka panganan, utawa bisa uga disajakake sadurunge dilenggahi, kayata ing resepsi utawa pesta koktail . Biyen, hors d'oeuvres uga disajekake ing antarane kursus.[4]
Biasane panganan iki luwih cilik tinimbang sajian utama, hors d'oeuvre asring dirancang kanggo dipangan kanthi tangan.[5] Hors d'oeuvre uga dikenal minangka wiwitan utawa entri .
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- Hors d'oeuvres
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Appetisers ing restoran -
Bruschetta tomat -
Endhog setan, hors hors d'oeuvre -
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Pilihan hors-d'oeuvres modern -
Hors d'oeuvres ing masakan Azerbaijan
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Chaat, wiwitan ing masakan India -
Sampel wiwitan kanggo masakan Thailand Lor (Masakan Lanna) -
Zensai ing masakan Jepang
Referensi besut
- ↑ Dhirendra Verma (1999). Word Origins. Sterling Publishers Pvt. Ltd. kc. 140. ISBN 978-81-207-1930-9.
- ↑ Cracknell & Kaufmann 1999.
- ↑ Maurice Waite (9 May 2013). Pocket Oxford English Dictionary. Oxford University Press. kc. 439. ISBN 978-0-19-966615-7.
- ↑ Oxford English Dictionary, First Edition, 1899 s.v.
- ↑ "hors d'oeuvre – definition of hors d'oeuvre in English from the Oxford English Dictionary". oxforddictionaries.com. Diarsip saka sing asli ing 13 May 2015. Dibukak ing 18 March 2015.