Hors d'œuvre were such a popular appetizer in the 18thC that special faïence plates were created for their service. Here you see an interpretation of the plate[*] from Diderot's Encyclopaedie, 1762-1777.
Pickled asparaguses. Take smallest; cut the white; & cut them in several pieces. Have coarsely crushed salt & cloves; make a layer in a well glazed pot. Make various layers of asparaguses, & the same seasoning, until the pot is full; pour good vinegar above: cover your pot well; & to draw them, when you need some, serve with a silver spoon, & never touch there [the pickle brine] with the hand, for fear of making the brine spoil; what happens inevitably without this attention.
Dictionnaire Portatif de Cuisine, d'Office, et de Distillation. Chez Vincent, Paris 1767, p. 55-56.
[*]55. A dish of hors-d'oeuvre for use at tables, furnished internally with roots or other artificial similar things, among which one serves some natural items.