Some hors d'oeuvres are served cold, others hot. Formerly, hors d'oeuvres were also served between courses. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. A small number of food historians believe that the tradition may have begun in Russia, where small snacks of fish, caviar and meats were common after long travels. The Greeks called the appetizer course propoma. During the Middle Ages formal French meals were served with entremets between the serving of plates.
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