Hors d'oeuvre of striking colors. In Italian "antipasto" means it is served cold in the form of olive, cheese, pickled vegetables or "entrada" (Portuguese, Spanish) are served as hors d'oeuvres in Southern Europe. "Voorgerecht" in Dutch means the dish ("gerecht") before ("voor") the main course. Fattoush is a bread salad in Levantine cuisine made from toasted or fried pieces of pita bread ("khubz 'arabi") combined with mixed greens and other vegetables. It belongs to the family of dishes known as "fattat" (plural) or fatta, which use stale flatbread as a base. In the United States the custom appears to have come from
Hors d'oeuvre the food item was by François Massialot in 1691, mentioned in his book: "Le cuisinier roial et bourgeois" (The Royal and Bourgeois Cook) and explained as ""Certain dishes served in addition to those one might expect in the normal composition of the feast"". In the French publication "Les plaisirs de la table", Edouard Nignon stated that hors d'oeuvres originated in Asia. He went on to state that the French considered hors-d'oeuvres to be superfluous to a well cooked meal. "Service à la française" continued in Europe until the early 19th century. After the 19th century the entremet would become almost