Hors-d'oeuvre is a French term which, literally translated, means "out of work" that is, off the menu. The word refers to a dish that "introduces" lunch, which is a preparation that should stimulate the appetite without being too rich or abundant. Today, this definition is mostly used to refer to appetizers that can be either hot or cold or an assortment of both (for example, shellfish cocktails, stuffed eggs, vol-au-vent, cream puffs, etc.)