From Auguste Escoffier's Ma Cuisine (1934)

Abstract

Hors d'oeuvres are an absurdity at a dinner; and even when represented by oysters, we should only accept them in meals not containing Soup. These hors d'oeuvres, which include various fish, oily or smoked, or highly seasoned salads, leave an unpleasant flavor impression on the guest's palate; they cause him to find the Soup that follows bland and tasteless, unless they are served absolutely piping hot. Hence the necessity of serving very hot is understandable.