A meal often consists of three courses, hors d'œuvre or entrée (introductory course, sometimes soup), plat principal (main course), fromage (cheese course) or dessert, sometimes with a salad offered before the cheese or dessert. Source: Internet
French translation previously published in the Montreal-based online journal Hors Champ (15 January 2002). Source: Internet
It has been suggested that Horsa may be a hypocorism for a compound name whose first element was hors. Source: Internet
Page 46 "La Legion Etrangere 1831/1945, Raymond Guyader, Hors Serie No. 6 Gazette des Uniformes 1997 Small detachable stripes were buttoned on to the front of the white shirt-like blouse. Source: Internet
Pages 47-49 "La Legion Etrangere 1831/1945, Raymond Guyader, Hors Serie No. 6 Gazette des Uniformes 1997 Gold fringed epaulettes were worn for full dress and rank was shown by the number of gold rings on both kepi and cuffs. Source: Internet
Foundation Hors d'oeuvres at the James Beard House, January 2007 The James Beard Foundation was established in Beard's honor to provide scholarships to aspiring food professionals and champion the American culinary tradition which Beard helped create. Source: Internet