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hors d'oeuvre noun

  /ˌɔɹˈdɝv/ , /ˌɔːˈdɜːv/
  • (food) A small, light, and usually savory first course in a meal.
  • (by extension) Anything of secondary concern; not the primary thing.
  • (dated, rare) Something unusual or extraordinary.
 gustātiō, prōmulsis
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