9/13/2023 0 Comments Hors de vours![]() It's great to hear from readers and I take time to answer queries. – stayed on menus from the 19th century until long after World War II. I am impressed that celery – en branche, hearts, a la Victor, a la Parisienne, Colorado, Kalamazoo, Pascal, Delta, stuffed, etc. And cured, smoked, pickled, deviled, and marinated meats and seafood/fish, including Westphalia ham, sausages, prosciutto, caviar, paté de foie gras, eels, herring, sardines, salmon, anchovies, and whitefish. Fresh seafoods - oysters, shrimp, lobster, scallops, and crab. Juices of tomato, grapefruit, pineapple, sauerkraut, and clams. Preserved fruit combinations such as chutney and chow chow. Pickled and preserved vegetables, whether olives, beets, peppers, or traditional cucumber pickles. Fresh fruits, including grapefruit and melons. They have included: Fresh vegetables such as celery, radishes, artichoke hearts, and spring onions. Until the 1960s and 1970s, the food items that were most commonly offered as beginnings to restaurant dinners were prepared simply and usually served cold. Imagine a waiter asking, “Would you like some Hors d’Oeuvres for your Hors d’Oeuvres? In 1917 a menu from San Francisco’s Portola Louvre actually put Hors d’Oeuvres under the heading Hors d’Oeuvres, along with caviar, sardines, celery, etc. This distinction may hold for catered events but not for restaurants where there is no hesitation about using Hors d’Oeuvres as a general category.Īlso confusing are the menus listing “Hors d’Oeuvres” as a selection under the headings Appetizers or Relishes. One restaurant’s Relishes are another’s Hors d’Oeuvres.Ī distinction is often made between Hors d’Oeuvres and Appetizers, stressing that the latter are eaten at the table in restaurants while Hors d’Oeuvres are one-bite morsels offered by servers to standing guests before they are seated. The categories are loose and highly variable. Over time, the foods that had once appeared separately as Relishes tended to become included under the heading Appetizers.īut it’s almost impossible to firmly settle the question of what kinds of foods are found in the various categories – Relishes, Hors d’Oeuvres, Canapes, Appetizers, etc. ![]() In the mid-19th century they were sometimes served just before the sweet courses, but by the early 20th century the category had risen to near the top of menus. Relishes initially referred to light vegetable foods, sometimes sauces. The term “Hors d’Oeuvres” was also used, as was “Relishes.” The French “Hors d’Oeuvre” tended to be used by higher-priced restaurants, such as New York’s Cafe Martin, that sought to create an aura of continental elegance and sophistication. The word “Appetizer” itself though does not seem to have come into common use in American restaurants until the early 20th century. ![]()
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