An entrée (pronounced , French "entrance") is nowadays usually the main course of a meal, but the term is sometimes used closer to its original French sense for a dish served at a formal Western-style or South American-style meal immediately before the main course or between the first and main courses.
The disappearance in the early 20th century of a large communal main course such as a roast as a standard part of the meal has led to the term being used to describe the main course itself. This usage was at one point considered only North American, but it is now also the first meaning given by British dictionaries.
The term entrée is rarely used for an hors d'oeuvre, also called a first course, appetizer, or starter.
In 1970, Richard Olney, an American living in Paris, gave the place of the entrée in a French full menu: "A dinner that begins with a soup and runs through a fish course, an entrée, a sherbet, a roast, salad, cheese and dessert, and that may be accompanied by from three to six wines, presents a special problem of orchestration". In 1967 Julia Child and her co-authors outlined the character of such entrées, which— when they did not precede a roast— might serve as the main course of a luncheon, in a chapter of "Entrées and Luncheon Dishes" that included quiches, tarts and gratins, soufflés and timbales, gnocchi, quenelles and crepes.
Marie-Antoine Carême explained for a French readership the order of courses in the state dinner à la russe served for Tsar Alexander I's review of his troops in 1815, at an isolated location far from Paris, under trying circumstances:
Russian service is carried out rapidly and warmly; first, oysters are served; after the soup, hors d'oeuvres; then the large joint of meat; then the entrées of fish, fowl, game, meat, and the entremets of vegetables; then the roast meat with salad. The service ends with the desserts: jellies, creams and soufflés.In Mrs Beeton's Book of Household Management, chapter 40, bills of fare for a grand dinner for eighteen, January 1887, follow two kinds of fish and two kinds of soup with four entrées: Ris de Veau, Poulet à la Marengo, Côtelettes de Porc and a Ragoût of Lobster. Guests were not expected to eat of each dish, of course, for the entrées were followed by a Second Course and a Third Course, of game and fruit.
An entrée is more substantial than hors d'œuvres and better thought of as a half-sized version of a main course, and restaurant menus will sometimes offer the same dish in different-sized servings as both entrée and main course.
Entrée (or entree) is often used in the United States and Canada (except Quebec) as the name of the main course. English-speaking Québécois follow the French use of the term.
The word entrée is French. It originally denoted the "entry" of the dishes from the kitchens into the dining hall. In the illustration from a French fifteenth-century illuminated manuscript of the Histoire d'Olivier de Castille et d'Artus d'Algarbe, a fanfare from trumpeters in the musicians' gallery announces the processional entrée of a series of dishes preceded by a covered cup that is the ancestor of the tureen, carried by the maître d'hôtel. The entrée will be shown round the hall but served only to the high table (though it does not stand on a dais in this hall), where the guests are set apart by a gold-and-crimson damask canopy of estate.
In traditional French haute cuisine, the entrée preceded a larger dish known as the relevé, which "replaces" or "relieves" it, an obsolete term in modern cooking, but still used as late as 1921 in Escoffier's Le Guide Culinaire.
In modern French restaurant menu usage (by "French" meaning in restaurants in France, not restaurants abroad that serve French cuisine) the standard meaning of "entrée" is the course that precedes the main course in a three course meal, i.e. the course which in British usage is often called the "starter" and in American usage the "appetizer." Thus a typical modern French three course meal in a restaurant consists of "entrée" (first course, starter (UK), appetizer (U.S.)) followed by the "plat" or "plat principal" (the main course) and then dessert or cheese. This procession is commonly found in prix fixe menus.
Category:Food and drink Category:Restaurant terminology Category:French loanwords
eu:Hasierako fr:Entrée (cuisine) ga:Entrée io:Entreo is:Forréttur nl:Voorgerecht ja:アントレ sv:FörrättThis text is licensed under the Creative Commons CC-BY-SA License. This text was originally published on Wikipedia and was developed by the Wikipedia community.
The World News (WN) Network, has created this privacy statement in order to demonstrate our firm commitment to user privacy. The following discloses our information gathering and dissemination practices for wn.com, as well as e-mail newsletters.
We do not collect personally identifiable information about you, except when you provide it to us. For example, if you submit an inquiry to us or sign up for our newsletter, you may be asked to provide certain information such as your contact details (name, e-mail address, mailing address, etc.).
When you submit your personally identifiable information through wn.com, you are giving your consent to the collection, use and disclosure of your personal information as set forth in this Privacy Policy. If you would prefer that we not collect any personally identifiable information from you, please do not provide us with any such information. We will not sell or rent your personally identifiable information to third parties without your consent, except as otherwise disclosed in this Privacy Policy.
Except as otherwise disclosed in this Privacy Policy, we will use the information you provide us only for the purpose of responding to your inquiry or in connection with the service for which you provided such information. We may forward your contact information and inquiry to our affiliates and other divisions of our company that we feel can best address your inquiry or provide you with the requested service. We may also use the information you provide in aggregate form for internal business purposes, such as generating statistics and developing marketing plans. We may share or transfer such non-personally identifiable information with or to our affiliates, licensees, agents and partners.
We may retain other companies and individuals to perform functions on our behalf. Such third parties may be provided with access to personally identifiable information needed to perform their functions, but may not use such information for any other purpose.
In addition, we may disclose any information, including personally identifiable information, we deem necessary, in our sole discretion, to comply with any applicable law, regulation, legal proceeding or governmental request.
We do not want you to receive unwanted e-mail from us. We try to make it easy to opt-out of any service you have asked to receive. If you sign-up to our e-mail newsletters we do not sell, exchange or give your e-mail address to a third party.
E-mail addresses are collected via the wn.com web site. Users have to physically opt-in to receive the wn.com newsletter and a verification e-mail is sent. wn.com is clearly and conspicuously named at the point of
collection.If you no longer wish to receive our newsletter and promotional communications, you may opt-out of receiving them by following the instructions included in each newsletter or communication or by e-mailing us at michaelw(at)wn.com
The security of your personal information is important to us. We follow generally accepted industry standards to protect the personal information submitted to us, both during registration and once we receive it. No method of transmission over the Internet, or method of electronic storage, is 100 percent secure, however. Therefore, though we strive to use commercially acceptable means to protect your personal information, we cannot guarantee its absolute security.
If we decide to change our e-mail practices, we will post those changes to this privacy statement, the homepage, and other places we think appropriate so that you are aware of what information we collect, how we use it, and under what circumstances, if any, we disclose it.
If we make material changes to our e-mail practices, we will notify you here, by e-mail, and by means of a notice on our home page.
The advertising banners and other forms of advertising appearing on this Web site are sometimes delivered to you, on our behalf, by a third party. In the course of serving advertisements to this site, the third party may place or recognize a unique cookie on your browser. For more information on cookies, you can visit www.cookiecentral.com.
As we continue to develop our business, we might sell certain aspects of our entities or assets. In such transactions, user information, including personally identifiable information, generally is one of the transferred business assets, and by submitting your personal information on Wn.com you agree that your data may be transferred to such parties in these circumstances.