used before a singular noun to mean one of a group, when it is not a particular one
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
afterprepositionUS /ˈæftər/
later than; following
From this reading They should be eaten immediately after the soup and fish, as they are considered as appetisers.
in addition
From this reading _Julienne._--Vegetables cut in very thin strips, and used for soup; also in some ways of cooking fish and meat.
anchoviesnounUS /ænˈtʃoʊviz/
plural of “anchovy” — tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
used to join words or parts of a sentence that go together
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
appetisers
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading They should be eaten immediately after the soup and fish, as they are considered as appetisers.
areauxiliary verbUS /ɑːr/
the form of “be” used with you, we, they, or a plural noun
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
at the same time that; because; in the way that
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
ballsnounUS /bɔːlz/
plural of “ball” — round object that is hit or thrown or kicked in games
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
used with a past participle to form the passive, or with -ing for continuous tenses
From this reading They should be eaten immediately after the soup and fish, as they are considered as appetisers.
brainsnounUS /breɪnz/
plural of “brain” — that part of the central nervous system that includes all the higher nervous centers; enclosed within the skull; continuous with the spinal cord
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
butternounUS /ˈbʌtər/
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
buttersnounUS /ˈbʌtərz/
plural of “butter” — an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
caviarnounUS /ˈkæviɑːr/
salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
cock's
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
having a low or inadequate temperature or feeling a sensation of coldness or having been made cold by e.g. ice or refrigeration
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
combsnounUS /koʊmz/
plural of “comb” — a flat device with narrow pointed teeth on one edge; disentangles or arranges hair
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
carefully weighed
From this reading They should be eaten immediately after the soup and fish, as they are considered as appetisers.
cookingnounUS /ˈkʊkɪŋ/
the act of preparing something (as food) by the application of heat
From this reading _Julienne._--Vegetables cut in very thin strips, and used for soup; also in some ways of cooking fish and meat.
croquettes
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
separate with or as if with an instrument
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
d'œuvres
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
diamondsnounUS /ˈdaɪməndz/
plural of “diamond” — a transparent piece of diamond that has been cut and polished and is valued as a precious gem
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
dicenounUS /daɪs/
a small cube with 1 to 6 spots on the six faces; used in gambling to generate random numbers
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
inflected form of “eat” — take in solid food
From this reading They should be eaten immediately after the soup and fish, as they are considered as appetisers.
entrées
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
etc
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
something many people believe that is false
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
any of various mostly cold-blooded aquatic vertebrates usually having scales and breathing through gills
From this reading They should be eaten immediately after the soup and fish, as they are considered as appetisers.
intended to be given to, or used by, somebody
From this reading _Julienne._--Vegetables cut in very thin strips, and used for soup; also in some ways of cooking fish and meat.
usually; as a rule
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
herringsnounUS /ˈherɪŋz/
plural of “herring” — valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
Hors
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
used of physical heat; having a high or higher than desirable temperature or giving off heat or feeling or causing a sensation of heat or burning
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
without delay or hesitation; with no time intervening
From this reading They should be eaten immediately after the soup and fish, as they are considered as appetisers.
inside something, or within a place, period, or state
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
Jardinière
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
Juliennenoun
a vegetable cut into thin strips (usually used as a garnish)
From this reading _Julienne._--Vegetables cut in very thin strips, and used for soup; also in some ways of cooking fish and meat.
of comparatively little physical weight or density
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
limited or below average in number or quantity or magnitude or extent
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
a quantifier that can be used with count nouns and is often preceded by “as” or “too” or “so” or “that”; amounting to a large but indefinite number
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
the flesh of animals (including fishes and birds and snails) used as food
From this reading _Julienne._--Vegetables cut in very thin strips, and used for soup; also in some ways of cooking fish and meat.
consisting of a haphazard assortment of different kinds
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
(comparative of “much” used with mass nouns) a quantifier meaning greater in size or amount or extent or degree
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
belonging to, or connected with, somebody or something
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
used to join alternatives or possibilities
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
not the same one or ones already mentioned or implied
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
have ownership or possession of
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
ox-piths
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
pattiesnounUS /ˈpætiz/
plural of “patty” — small flat mass of chopped food
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
prawnsnounUS /prɔːnz/
plural of “prawn” — any of various edible decapod crustaceans
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
preparationnounUS /ˌprepərˈeɪʃən/
the activity of putting or setting in order in advance of some act or purpose
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
made ready or fit or suitable beforehand
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
radishesnounUS /ˈrædɪʃɪz/
plural of “radish” — pungent fleshy edible root
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
a compound formed by replacing hydrogen in an acid by a metal (or a radical that acts like a metal)
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
SardinesnounUS /sɑːrˈdiːnz/
plural of “sardine” — small fatty fish usually canned
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
saucenounUS /sɔːs/
flavorful relish or dressing or topping served as an accompaniment to food
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
savouryadjective
morally wholesome or acceptable
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
past form of “serve” — serve a purpose, role, or function
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
shapesnounUS /ʃeɪps/
plural of “shape” — any spatial attributes (especially as defined by outline)
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
used to say what is right, expected, or advisable
From this reading They should be eaten immediately after the soup and fish, as they are considered as appetisers.
limited or below average in number or quantity or magnitude or extent
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
(quantifier) used with either mass nouns or plural count nouns to indicate an unspecified number or quantity
From this reading _Julienne._--Vegetables cut in very thin strips, and used for soup; also in some ways of cooking fish and meat.
soupnounUS /suːp/
liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
From this reading They should be eaten immediately after the soup and fish, as they are considered as appetisers.
speciesnounUS /ˈspiːʃiz/
(biology) taxonomic group whose members can interbreed
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
stewedadjectiveUS /stuːd/
cooked in hot water
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
stripsnounUS /strɪps/
plural of “strip” — a relatively long narrow piece of something
From this reading _Julienne._--Vegetables cut in very thin strips, and used for soup; also in some ways of cooking fish and meat.
of the kind already mentioned
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
sugarnounUS /ˈʃʊɡər/
a white crystalline carbohydrate used as a sweetener and preservative
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
used before a noun that is already known, already mentioned, or the only one of its kind
From this reading They should be eaten immediately after the soup and fish, as they are considered as appetisers.
belonging to the people or things already mentioned
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
the people, animals, or things already mentioned, as the subject
From this reading They should be eaten immediately after the soup and fish, as they are considered as appetisers.
Having little thickness or extent.
From this reading _Julienne._--Vegetables cut in very thin strips, and used for soup; also in some ways of cooking fish and meat.
any movable possession (especially articles of clothing)
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
tunnynounUS /ˈtʌni/
important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
From this reading _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres.
employed in accomplishing something
From this reading _Julienne._--Vegetables cut in very thin strips, and used for soup; also in some ways of cooking fish and meat.
vegetablesnounUS /ˈvedʒtəbəlz/
plural of “vegetable” — edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
precisely as stated
From this reading _Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
structure consisting of a sloping way down to the water from the place where ships are built or repaired
From this reading _Julienne._--Vegetables cut in very thin strips, and used for soup; also in some ways of cooking fish and meat.
in the company of; together with
From this reading _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt.
