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and Hors d'Oeuvre
The serving of a small savory course, or appetizer, at the beginning of a meal is an old and quite civilized custom. It serves to whet the appetite, and gives the diner a chance to relax, and maybe also have a bit of wine, before getting down to the serious business of dinner. An appetizer can be as simple as a small glass of fruit or tomato juice, or a slice of fresh melon with a bit of salty prociutto, or a few pieces of raw or steamed vegetables with a slice of lime.
Here are recipes for some of the more elaborate appetizers. They are serious cooking and are quite excellent. They are also good as hors d'oeuvre, or as picnic fare or food for a light luncheon.
Hors d'oeuvre are much the same as appetizers insomuch as they are small and savory dishes, but are generally served as a selection with wine or cocktails away from the dinner table, either somewhat before a dinner, or often as the only foods served at an afternoon party that does not include dinner. Hors d'oeuvre are more related to the Spanish Tapas than to traditional formal dining procedures. The appetizers here also make excellent hors d'oeuvre or Tapas.
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