 In the late 19th and early 20th century, even more words, foods and customs from culinary France made their way into England, such as "éclair", "casserole", "à la carte", "rôtisserie" and "hors d'oeuvre".The custom of the savoury course is of British origin and comes towards the end of the meal, before dessert or sweets or even after the dessert, in contrast to the hors d'oeuvre, which is served before the meal.The British favored the savoury course as a palate cleanser before drinking after the meal, which made the hors d'oeuvre before the meal unnecessary.