It is spelled Hors d'œuvre in your case. If there is a somewhat extended period of time between when your guests arrived, and when their meal is actually served, then what you are talking about can serve the purpose of feeding your guests until their food is ready. This is the same way in which people may be served aperitifs as a drink before they get their meal. So if you're looking at doing something like this when your guests arrive then you will need to spell it as Hors d'œuvre on your invitation. Many reception and cocktail party events do this these days but it's important for you to outline it on the invitation so that your guests understand that they will not be eating straight away.
Hors d'œuvre can also be served at the table, too. Many people use them as part of the meal, or they could just be served, as mentioned, before people are seated at the table. Before the meal, if Hors d'œuvre is being served then it can either be stationary, or transported around the venue by somebody holding a tray. Passed Hors d'œuvre is sometimes known as 'butler style Hors d'œuvre', or 'butlered Hors d'œuvre'.
Even though any kind of food that is served before a meal is technically known as a Hors d'œuvre, the phrase is usually limited just to individual items. Hence, this means that Crudités, cheese and fruit do not come under the label of Hors d'œuvre. For instance, a glazed fig that's topped with something would be considered as a Hors d'œuvre, but figs on a platter would not be considered as Hors d'œuvre. A more substantial first course served at the table, in England, would be known as an entrée.
Hors d'œuvre can also be served at the table, too. Many people use them as part of the meal, or they could just be served, as mentioned, before people are seated at the table. Before the meal, if Hors d'œuvre is being served then it can either be stationary, or transported around the venue by somebody holding a tray. Passed Hors d'œuvre is sometimes known as 'butler style Hors d'œuvre', or 'butlered Hors d'œuvre'.
Even though any kind of food that is served before a meal is technically known as a Hors d'œuvre, the phrase is usually limited just to individual items. Hence, this means that Crudités, cheese and fruit do not come under the label of Hors d'œuvre. For instance, a glazed fig that's topped with something would be considered as a Hors d'œuvre, but figs on a platter would not be considered as Hors d'œuvre. A more substantial first course served at the table, in England, would be known as an entrée.
