In reading a 1963 revision of James Beard’s HORS D’OEUVRE AND CANPAES first published in 1940, I found a list of terms used for hot hors d’oeuvre that I think you might find interesting.

Alummettes: Tiny fingers of puff paste baked with various toppings.
Barquettes: Tiny pastry shells in the shape of a boat, filled with various things and grilled or baked.
Beignets: French for fritters.
Bouchees: The smallest member of the patty-shell clan. Tiny shells of puff paste, which are exceedingly useful and decorative.
Brochettes: Arrangements of meat and vegetables on tiny skewers, grilled or fried for service on the skewer.
Crepes: Thin panckes rolled around fillings, or stacked with filling in between and sliced.
Tartlets: Round tarts filled with various savory mixtures, with the mixture as well as the pastry hot.

And now you know!

Filed Under: Culinary History