2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The word "hors d'oeuvre" is French. Literally, the phrase "Hors d'oeuvre" means "out of work, out of the main", but in cooking it carries the meaning of the food that precedes the main dish at the table.
The hors d'oeuvre is usually the dish offered in smaller quantities, sometimes before or after the soup, when people follow some sequence in the diet, but always before the main course. It aims to increase appetite and attitude towards the next dish. In some cases, it is served, as it may take a long time to serve the main course.
French hors d'oeuvres are both hot and cold. In general, French cuisine relies heavily on cheeses and seafood, which is why they are present in a large part of the hors d'oeuvres. Here are the most sophisticated ones:
Cold plate of cheese
Necessary products: pineapple, grapes, yellow cheese, blue cheese, Emmental cheese.
Preparation: Arrange the products in a large plate for hors d'oeuvres and serve.
Croquettes are typically French hors d'oeuvres. They are pieces of food such as minced meat, cheese or vegetables, shaped into a cylindrical or flat round shape, covered with breadcrumbs and deep fried.
Croquettes with yellow cheese
Required products: 1 p. curly chips with salt (150 g), 400 g yellow cheese, 4 eggs, black pepper, breadcrumbs, oil for frying.
For the sauce: 200 g sour cream, 1 bunch dill.
Preparation: The chips are crushed and the yellow cheese is grated. Mix well with eggs and pepper to taste. From the resulting small croquettes are formed, rolled in breadcrumbs and left to stand in the refrigerator for 30 minutes. Fry over medium heat until tanned. The croquettes are served with sour cream sauce and finely chopped dill.
Stuffed oysters
Ingredients: 24 tightly closed oysters, 1 small onion, 2 teaspoons parsley, 20 g butter, 200 g cream, 1 tablespoon grated hard cheese, breadcrumbs, pepper, salt.
Preparation: Fry the finely chopped onion with parsley in oil until yellow. Add the cream and cook for 1 minute. Then add the cheese, 1 tablespoon breadcrumbs, pepper and salt. Boil for a few seconds until the mixture thickens.
Oysters are cleaned with a brush, opened and their whiskers are removed. Return to the washed shells, arrange on a flat pan and pour over the prepared sauce.
Sprinkle with breadcrumbs on top and place under the grill for 2 minutes. The resulting hors d'oeuvre is served immediately, as they harden on standing.
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