For Starters

I'm not a great fan of parties where the only food offered consists of the dreaded hors d'œuvres. But the term has an interesting history. When first used in France back in 1596, hors d'œuvre was an architectural term for a piece of masonry jutting out from the building, like a cornice. The term literally means 'outside of work'. So the main work of the building has hors d'œuvres sticking out of it.

When it came into English in the early 1700s, it meant 'something out of the ordinary' but quickly came to mean something extra to eat before the main meal. In this use it actually retains its original meaning since 'the work' in this sense is the work of the cook. For a chef, the main work is the main meal so the hors d'œuvres fall outside of that enterprise.

I do enjoy devils on horseback, however – one of the names for prunes wrapped in bacon. This term derives from Norman raiders invading England at the turn of the last millennium, wearing armour made by layering rashers of bacon – it was as strong as leather and could be eaten when the fighting was over!