Everything about Entree totally explained
An
entrée (
French, literally meaning
entry or
entrance) is a smaller course that precedes the
main course, except in
North America, where it's the main course.
Use
In the United States and English Canada the entrée is a
synonym for the main course. What is called an entrée elsewhere is called the
first course,
appetizer, or
starter.
In its use outside of North America, 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.
Origins
The word entrée is
French. It originally denoted the "entry" of the main course 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's 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 doesn't 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" it, an obsolescent term in modern cooking, but still used as late as 1921 in
Escoffier's Le Guide Culinaire.
Further Information
Get more info on 'Entree'.
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