entrée
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An entrée (, ; ), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms ''hors d'oeuvre, appetizer, or starter''. It may be the first dish served, or it may follow a soup or other small dish or dishes.
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- Entrée dishes
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Article
15 sectionsContents
- Early use of the term
- The entrée in the "Classical Order" of table service
- Large entrées
- ''Le Bouilli''
- Relevés
- Small entrées
- Hors d'œuvre
- Changes in the 19th century
- Changes in the 20th century
- Notes, references, and sources
- Notes
- References
- Sources
- See also
- External links
An entrée (, ; ), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms ''hors d'oeuvre, appetizer, or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes.
In the United States and parts of English-speaking Canada, the term entrée instead refers to the main course or the only course of a meal.