Hors-d’œuvre

The hors-d’œuvre or “zakouski” hold such a prominent position in the typical Russian menu and are so characteristic that I have thought fit to devote more space to them than to other and less distinctive dishes of Russian cookery. “Zakouski” are a somewhat elaborate “overture” to a meal. They are attractively laid out on a side table and are not considered a “sitting down” part of the serious business of eating. They consist of small portions of hot or cold dainties, presented in the most tempting and appetising way, and are supposed to whet the appetite. But to those who are not accustomed to them “zakouski” have the opposite effect and leave little space for the meal which follows.