Hors d'oeuvre

Definition and stakes

Lieut.-Col. Newnham-Davis,  Dinners and Diners: Where and How to Dine in London

“ The hors-d'œuvre were on the table, but it was difficult, hungry as she was, to induce the little prima donna to leave her first view of the river, a river now grown steel-colour in the growing darkness, and to turn to the prosaic side of life, and dinner.
It is a comfortable dining-room, with its green curtains to the big bow-window, its paper with a flower pattern, its mirrors and its great panes of glass through which the arched looking-glasses of the hall can be seen. Of our fellow-diners there was no one whose face is well known to the world.
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Source: Gutenberg

A. von Vestendorf,  Short Stories from the Balkans (1919)

“ A heavy odor of food pervades the house. Upon the damask cloths which cover the table and fall to the floor on all sides is placed—upon common little plates—the hors d'œuvre, which consists of black and green olives, sardines in oil, slices—paper thin—of splendid salami from Verona and Mailand, celebrated ham from Punta Rosa, dried figs and diminutive glasses of old Treberschnaps, which is not inferior to the finest Cognac. ”
Source: Wikisource

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