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href="#The_entrée_in_the_"Classical_Order"_of_table_service"> <div class="vector-toc-text"> <span class="vector-toc-numb">2</span> <span>The entrée in the "Classical Order" of table service</span> </div> </a> <button aria-controls="toc-The_entrée_in_the_"Classical_Order"_of_table_service-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle The entrée in the "Classical Order" of table service subsection</span> </button> <ul id="toc-The_entrée_in_the_"Classical_Order"_of_table_service-sublist" class="vector-toc-list"> <li id="toc-Large_entrées" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Large_entrées"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1</span> <span>Large entrées</span> </div> </a> <ul id="toc-Large_entrées-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Le_Bouilli" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Le_Bouilli"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2</span> <span><i>Le Bouilli</i></span> </div> </a> <ul id="toc-Le_Bouilli-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Relevés" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Relevés"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.3</span> <span>Relevés</span> </div> </a> <ul id="toc-Relevés-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Small_entrées" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Small_entrées"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.4</span> <span>Small entrées</span> </div> </a> <ul id="toc-Small_entrées-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Hors_d'œuvre" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Hors_d'œuvre"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.5</span> <span>Hors d'œuvre</span> </div> </a> <ul id="toc-Hors_d'œuvre-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Changes_in_the_19th_century" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Changes_in_the_19th_century"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Changes in the 19th century</span> </div> </a> <ul id="toc-Changes_in_the_19th_century-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Changes_in_the_20th_century" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Changes_in_the_20th_century"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Changes in the 20th century</span> </div> </a> <ul id="toc-Changes_in_the_20th_century-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Notes,_references,_and_sources" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Notes,_references,_and_sources"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Notes, references, and sources</span> </div> </a> <button aria-controls="toc-Notes,_references,_and_sources-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Notes, references, and sources subsection</span> </button> <ul id="toc-Notes,_references,_and_sources-sublist" class="vector-toc-list"> <li id="toc-Notes" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Notes"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1</span> <span>Notes</span> </div> </a> <ul id="toc-Notes-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sources" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Sources"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.3</span> <span>Sources</span> </div> </a> <ul id="toc-Sources-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" title="Table of Contents" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " 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Available in 17 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-17" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">17 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%A7%D9%84%D8%B7%D8%A8%D9%82_%D8%A7%D9%84%D8%A3%D9%88%D9%84" title="الطبق الأول – Arabic" lang="ar" hreflang="ar" data-title="الطبق الأول" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%9F%D1%80%D0%B5%D0%B4%D1%8F%D1%81%D1%82%D0%B8%D0%B5" title="Предястие – Bulgarian" lang="bg" hreflang="bg" data-title="Предястие" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Entrant" title="Entrant – Catalan" lang="ca" hreflang="ca" data-title="Entrant" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Entr%C3%A9e_(Mahlzeit)" title="Entrée (Mahlzeit) – German" lang="de" hreflang="de" data-title="Entrée (Mahlzeit)" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Entr%C3%A9e_(cuisine)" title="Entrée (cuisine) – French" lang="fr" hreflang="fr" data-title="Entrée (cuisine)" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ga mw-list-item"><a href="https://ga.wikipedia.org/wiki/Entr%C3%A9e" title="Entrée – Irish" lang="ga" hreflang="ga" data-title="Entrée" data-language-autonym="Gaeilge" data-language-local-name="Irish" class="interlanguage-link-target"><span>Gaeilge</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%95%99%ED%8A%B8%EB%A0%88" title="앙트레 – Korean" lang="ko" hreflang="ko" data-title="앙트레" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-io mw-list-item"><a href="https://io.wikipedia.org/wiki/Entreo" title="Entreo – Ido" lang="io" hreflang="io" data-title="Entreo" data-language-autonym="Ido" data-language-local-name="Ido" class="interlanguage-link-target"><span>Ido</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Entr%C3%A9e" title="Entrée – Indonesian" lang="id" hreflang="id" data-title="Entrée" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%A2%E3%83%B3%E3%83%88%E3%83%AC" title="アントレ – Japanese" lang="ja" hreflang="ja" data-title="アントレ" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%90%D0%BD%D1%82%D1%80%D0%B5_(%D0%B1%D0%BB%D1%8E%D0%B4%D0%BE)" title="Антре (блюдо) – Russian" lang="ru" hreflang="ru" data-title="Антре (блюдо)" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Entr%C3%A9e" title="Entrée – Simple English" lang="en-simple" hreflang="en-simple" data-title="Entrée" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-ckb mw-list-item"><a href="https://ckb.wikipedia.org/wiki/%D8%A6%D8%A7%D9%86%D8%AA%D8%B1%DB%8E" title="ئانترێ – Central Kurdish" lang="ckb" hreflang="ckb" data-title="ئانترێ" data-language-autonym="کوردی" data-language-local-name="Central Kurdish" class="interlanguage-link-target"><span>کوردی</span></a></li><li class="interlanguage-link interwiki-tl mw-list-item"><a href="https://tl.wikipedia.org/wiki/Entr%C3%A9e" title="Entrée – Tagalog" lang="tl" hreflang="tl" data-title="Entrée" data-language-autonym="Tagalog" data-language-local-name="Tagalog" class="interlanguage-link-target"><span>Tagalog</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B8%AD%E0%B9%87%E0%B8%AD%E0%B8%87%E0%B9%80%E0%B8%97%E0%B8%A3" title="อ็องเทร – Thai" lang="th" hreflang="th" data-title="อ็องเทร" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Entree" title="Entree – Turkish" lang="tr" hreflang="tr" data-title="Entree" data-language-autonym="Türkçe" data-language-local-name="Turkish" 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</div> </div> <div id="bodyContent" class="vector-body" aria-labelledby="firstHeading" data-mw-ve-target-container> <div class="vector-body-before-content"> <div class="mw-indicators"> </div> <div id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Dish served before the main course</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">This article is about the small course served before a larger one. For the American meaning as the principal dish of a meal, see <a href="/wiki/Main_course" title="Main course">main course</a>. For other uses, see <a href="/wiki/Entr%C3%A9e_(disambiguation)" class="mw-disambig" title="Entrée (disambiguation)">Entrée (disambiguation)</a>.</div> <style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output .hlist ul ul{display:inline}.mw-parser-output .hlist .mw-empty-li{display:none}.mw-parser-output .hlist dt::after{content:": "}.mw-parser-output .hlist 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.sidebar{display:table!important;float:right!important;margin:0.5em 0 1em 1em!important}.mw-parser-output .sidebar-subgroup{width:100%;margin:0;border-spacing:0}.mw-parser-output .sidebar-left{float:left;clear:left;margin:0.5em 1em 1em 0}.mw-parser-output .sidebar-none{float:none;clear:both;margin:0.5em 1em 1em 0}.mw-parser-output .sidebar-outer-title{padding:0 0.4em 0.2em;font-size:125%;line-height:1.2em;font-weight:bold}.mw-parser-output .sidebar-top-image{padding:0.4em}.mw-parser-output .sidebar-top-caption,.mw-parser-output .sidebar-pretitle-with-top-image,.mw-parser-output .sidebar-caption{padding:0.2em 0.4em 0;line-height:1.2em}.mw-parser-output .sidebar-pretitle{padding:0.4em 0.4em 0;line-height:1.2em}.mw-parser-output .sidebar-title,.mw-parser-output .sidebar-title-with-pretitle{padding:0.2em 0.8em;font-size:145%;line-height:1.2em}.mw-parser-output .sidebar-title-with-pretitle{padding:0.1em 0.4em}.mw-parser-output .sidebar-image{padding:0.2em 0.4em 0.4em}.mw-parser-output .sidebar-heading{padding:0.1em 0.4em}.mw-parser-output .sidebar-content{padding:0 0.5em 0.4em}.mw-parser-output .sidebar-content-with-subgroup{padding:0.1em 0.4em 0.2em}.mw-parser-output .sidebar-above,.mw-parser-output .sidebar-below{padding:0.3em 0.8em;font-weight:bold}.mw-parser-output .sidebar-collapse .sidebar-above,.mw-parser-output .sidebar-collapse .sidebar-below{border-top:1px solid #aaa;border-bottom:1px solid #aaa}.mw-parser-output .sidebar-navbar{text-align:right;font-size:115%;padding:0 0.4em 0.4em}.mw-parser-output .sidebar-list-title{padding:0 0.4em;text-align:left;font-weight:bold;line-height:1.6em;font-size:105%}.mw-parser-output .sidebar-list-title-c{padding:0 0.4em;text-align:center;margin:0 3.3em}@media(max-width:640px){body.mediawiki .mw-parser-output .sidebar{width:100%!important;clear:both;float:none!important;margin-left:0!important;margin-right:0!important}}body.skin--responsive .mw-parser-output .sidebar a>img{max-width:none!important}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sidebar:not(.notheme) .sidebar-list-title,html.skin-theme-clientpref-night .mw-parser-output .sidebar:not(.notheme) .sidebar-title-with-pretitle{background:transparent!important}html.skin-theme-clientpref-night .mw-parser-output .sidebar:not(.notheme) .sidebar-title-with-pretitle a{color:var(--color-progressive)!important}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sidebar:not(.notheme) .sidebar-list-title,html.skin-theme-clientpref-os .mw-parser-output .sidebar:not(.notheme) .sidebar-title-with-pretitle{background:transparent!important}html.skin-theme-clientpref-os .mw-parser-output .sidebar:not(.notheme) .sidebar-title-with-pretitle a{color:var(--color-progressive)!important}}@media print{body.ns-0 .mw-parser-output .sidebar{display:none!important}}</style><table class="sidebar nomobile nowraplinks" style="width:200px"><tbody><tr><td class="sidebar-pretitle">Part of a series on</td></tr><tr><th class="sidebar-title-with-pretitle"><a href="/wiki/Meal" title="Meal">Meals</a></th></tr><tr><td class="sidebar-image" style="padding-left:1em; padding-right:1em"><span class="notpageimage" typeof="mw:File"><a href="/wiki/File:Floris_Claesz._van_Dyck_001.jpg" class="mw-file-description"><img alt="Still life with fruits, nuts, and large wheels of cheese." src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Floris_Claesz._van_Dyck_001.jpg/190px-Floris_Claesz._van_Dyck_001.jpg" decoding="async" width="190" height="122" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Floris_Claesz._van_Dyck_001.jpg/285px-Floris_Claesz._van_Dyck_001.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Floris_Claesz._van_Dyck_001.jpg/380px-Floris_Claesz._van_Dyck_001.jpg 2x" data-file-width="2270" data-file-height="1459" /></a></span></td></tr><tr><th class="sidebar-heading" style="background-color: #f4eea1; padding-top: 0"> Meals</th></tr><tr><td class="sidebar-content hlist"> <ul><li><a href="/wiki/Suhur" title="Suhur">Suhur</a></li> <li><a href="/wiki/Breakfast" title="Breakfast">Breakfast</a></li> <li><a href="/wiki/Second_breakfast" title="Second breakfast">Second breakfast</a></li> <li><a href="/wiki/Elevenses" title="Elevenses">Elevenses</a></li> <li><a href="/wiki/Brunch" title="Brunch">Brunch</a></li> <li><a href="/wiki/Lunch" title="Lunch">Lunch</a></li> <li><a href="/wiki/Tea_(meal)" title="Tea (meal)">Tea</a></li> <li><a href="/wiki/Merienda" title="Merienda">Merienda</a></li> <li><a href="/wiki/Tiffin" title="Tiffin">Tiffin</a></li> <li><a href="/wiki/Dinner" title="Dinner">Dinner</a></li> <li><a href="/wiki/Supper" title="Supper">Supper</a></li> <li><a href="/wiki/Iftar" title="Iftar">Iftar</a></li> <li><i><a href="/wiki/Siu_yeh" title="Siu yeh">Siu yeh</a></i></li> <li><a href="/wiki/Snack" title="Snack">Snack</a></li> <li><a href="/wiki/Combination_meal" title="Combination meal">Combination meal</a></li> <li><a href="/wiki/Kids%27_meal" title="Kids' meal">Kids' meal</a></li></ul></td> </tr><tr><th class="sidebar-heading" style="background-color: #f4eea1; padding-top: 0"> Components and <a href="/wiki/Course_(food)" title="Course (food)">courses</a></th></tr><tr><td class="sidebar-content hlist"> <ul><li><a href="/wiki/Full-course_dinner" title="Full-course dinner">Full-course dinner</a></li> <li><a href="/wiki/Tasting_menu" title="Tasting menu">Tasting menu</a></li> <li><i><a href="/wiki/Amuse-bouche" title="Amuse-bouche">Amuse-bouche</a></i></li> <li><a href="/wiki/Hors_d%27oeuvre" title="Hors d'oeuvre">Hors d'oeuvre</a></li> <li><a href="/wiki/Soup" title="Soup">Soup</a></li> <li><a class="mw-selflink selflink">Entrée</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roast</a></li> <li><a href="/wiki/Main_course" title="Main course">Main course</a></li> <li><a href="/wiki/Salad" title="Salad">Salad</a></li> <li><a href="/wiki/Side_dish" title="Side dish">Side dish</a></li> <li><a href="/wiki/Entremets" class="mw-redirect" title="Entremets">Entremets</a></li> <li><a href="/wiki/Dessert" title="Dessert">Dessert</a></li> <li><a href="/wiki/Savoury_(dish)" title="Savoury (dish)">Savoury</a></li> <li><a href="/wiki/Meal_preparation" title="Meal preparation">Meal preparation</a></li></ul></td> </tr><tr><th class="sidebar-heading" style="background-color: #f4eea1; padding-top: 0"> Related concepts</th></tr><tr><td class="sidebar-content hlist"> <ul><li><i><a href="/wiki/%C3%80_la_carte" title="À la carte">À la carte</a></i></li> <li><a href="/wiki/Banquet" title="Banquet">Banquet</a></li> <li><a href="/wiki/Buffet" title="Buffet">Buffet</a></li> <li><a href="/wiki/Cuisine" title="Cuisine">Cuisine</a> <ul><li><a href="/wiki/List_of_cuisines" title="List of cuisines">list</a></li></ul></li> <li><a href="/wiki/Drink" title="Drink">Drink</a></li> <li><a href="/wiki/Eating" title="Eating">Eating</a></li> <li><a href="/wiki/Food" title="Food">Food</a></li> <li><a href="/wiki/Grazing_(human_eating_pattern)" title="Grazing (human eating pattern)">Grazing</a></li> <li><a href="/wiki/History_of_breakfast" class="mw-redirect" title="History of breakfast">History of breakfast</a></li> <li><a href="/wiki/Kamayan" title="Kamayan">Kamayan</a></li> <li><i><a href="/wiki/Table_d%27h%C3%B4te" title="Table d'hôte">Table d'hôte</a></i></li> <li><a href="/wiki/Table_manners" title="Table manners">Table manners</a></li> <li><a href="/wiki/Table_setting" title="Table setting">Table setting</a></li></ul></td> </tr><tr><td class="sidebar-navbar"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Meals" title="Template:Meals"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Meals" title="Template talk:Meals"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Meals" title="Special:EditPage/Template:Meals"><abbr title="Edit this template">e</abbr></a></li></ul></div></td></tr></tbody></table> <p>An <b>entrée</b> (<span class="rt-commentedText nowrap"><span class="IPA nopopups noexcerpt" lang="en-fonipa"><a href="/wiki/Help:IPA/English" title="Help:IPA/English">/<span style="border-bottom:1px dotted"><span title="/ˈ/: primary stress follows">ˈ</span><span title="/ɒ̃/: nasal 'an' in 'vin blanc'">ɒ̃</span><span title="'t' in 'tie'">t</span><span title="'r' in 'rye'">r</span><span title="/eɪ/: 'a' in 'face'">eɪ</span></span>/</a></span></span>, <span style="font-size:85%;">US also</span> <span class="rt-commentedText nowrap"><span class="IPA nopopups noexcerpt" lang="en-fonipa"><a href="/wiki/Help:IPA/English" title="Help:IPA/English">/<span style="border-bottom:1px dotted"><span title="/ɒ/: 'o' in 'body'">ɒ</span><span title="'n' in 'nigh'">n</span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'t' in 'tie'">t</span><span title="'r' in 'rye'">r</span><span title="/eɪ/: 'a' in 'face'">eɪ</span></span>/</a></span></span>; <style data-mw-deduplicate="TemplateStyles:r1177148991">.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}</style><span class="IPA-label IPA-label-small">French:</span> <span class="IPA nowrap" lang="fr-Latn-fonipa"><a href="/wiki/Help:IPA/French" title="Help:IPA/French">[ɑ̃tʁe]</a></span>), in modern French table service and that of much of the English-speaking world, is a <a href="/wiki/Dish_(food)" title="Dish (food)">dish</a> served before the <a href="/wiki/Main_course" title="Main course">main course</a> of a <a href="/wiki/Meal" title="Meal">meal</a>. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms <i><a href="/wiki/Hors_d%27oeuvre" title="Hors d'oeuvre">hors d'oeuvre</a></i>, <i>appetizer</i>, or <i>starter</i>. It may be the first dish served, or it may follow a soup or other small dish or dishes. </p><p>In the United States and parts of English-speaking Canada, the term <i>entrée</i> instead refers to the main course or the only course of a meal.<sup id="cite_ref-dictionaries_1-0" class="reference"><a href="#cite_note-dictionaries-1"><span class="cite-bracket">[</span>a<span class="cite-bracket">]</span></a></sup> </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Early_use_of_the_term">Early use of the term</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Entr%C3%A9e&action=edit&section=1" title="Edit section: Early use of the term"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The word <i>entrée</i> as a culinary term first appears in print around 1536 in the <i>Petit traicté auquel verrez la maniere de faire cuisine</i>, more widely known from a later edition titled <i>Livre fort excellent de cuisine</i><sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>b<span class="cite-bracket">]</span></a></sup>, in a collection of menus<sup id="cite_ref-menu_4-0" class="reference"><a href="#cite_note-menu-4"><span class="cite-bracket">[</span>c<span class="cite-bracket">]</span></a></sup> at the end of the book. There, the first stage of each meal is called the <i>entree de table</i> (entrance to the table); the second stage consists of <i><a href="/wiki/Pottage#Early_use_of_the_term" title="Pottage">potaiges</a></i> (foods boiled or simmered "in pots"); the third consists of one or more <i>services de <a href="/wiki/Roasting#Early_use_of_the_term" title="Roasting">rost</a></i> (meat or fowl "roasted" in dry heat); and the last is the <i>issue de table</i> (departure from the table).<sup id="cite_ref-FOOTNOTEAlbalaTomasik2014210–27,_238–48_5-0" class="reference"><a href="#cite_note-FOOTNOTEAlbalaTomasik2014210–27,_238–48-5"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> These four stages of the meal appear consistently in this order in all the books that derive from the <i>Petit traicté</i>.<sup id="cite_ref-FOOTNOTETomasik2016239–244_6-0" class="reference"><a href="#cite_note-FOOTNOTETomasik2016239–244-6"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>The terms <i>entree de table</i> and <i>issue de table</i> are organizing words, "describing the structure of a meal rather than the food itself".<sup id="cite_ref-FOOTNOTEJurafsky201422_7-0" class="reference"><a href="#cite_note-FOOTNOTEJurafsky201422-7"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> The terms <i>potaiges</i> and <i>rost</i> indicate cooking methods but not ingredients. The menus, though, give some idea of both the ingredients and the cooking methods that were characteristic of each stage of the meal. </p><p>Sausages, offal, and raw watery fruits (oranges, plums, peaches, apricots, and grapes) were apparently considered uniquely appropriate for starting the meal, as those foods appear only in the <i>entree de table</i>.<sup id="cite_ref-dry_fruits_8-0" class="reference"><a href="#cite_note-dry_fruits-8"><span class="cite-bracket">[</span>d<span class="cite-bracket">]</span></a></sup> Other <a href="/wiki/Dish_(food)" title="Dish (food)">dishes</a> considered appropriate for the entree stage also appear in later stages of the meal, such as venison cooked in various ways (in the <i>entree</i>, <i>potaiges</i>, and <i>rost</i> services) and savory pies and sauced meats (in the <i>entree</i> and <i>rost</i> services). The distribution of dishes is very similar to that of the menus in the <i><a href="/wiki/M%C3%A9nagier_de_Paris" class="mw-redirect" title="Ménagier de Paris">Ménagier de Paris</a></i>, written 150 years before the <i>Petit traicté</i>.<sup id="cite_ref-FOOTNOTEFlandrin200766–69_9-0" class="reference"><a href="#cite_note-FOOTNOTEFlandrin200766–69-9"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> <sup id="cite_ref-Ménagier_10-0" class="reference"><a href="#cite_note-Ménagier-10"><span class="cite-bracket">[</span>e<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="The_entrée_in_the_"Classical_Order"_of_table_service"><span id="The_entr.C3.A9e_in_the_.22Classical_Order.22_of_table_service"></span>The entrée in the "Classical Order" of table service</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Entr%C3%A9e&action=edit&section=2" title="Edit section: The entrée in the "Classical Order" of table service"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The stages of the meal underwent several significant changes between the mid-16th and mid-17th century. Notably, the potage became the first stage of the service and the entrée became the second stage; and by 1650, the term "entrée" had lost its literal meaning and had come to refer to the stage of the meal after the <a href="/wiki/Potage#Potage_in_the_“Classical_Order”_of_table_service" class="mw-redirect" title="Potage">potage</a> and before the <a href="/wiki/Roasting#The_roast_in_the_"Classical_Order"_of_table_service" title="Roasting">roast</a>, <a href="/wiki/Entremets#Entremets_in_the_"Classical_Order"_of_table_service" class="mw-redirect" title="Entremets">entremets</a>, and <a href="/wiki/Dessert#Dessert_in_the_“Classical_Order”_of_table_service" title="Dessert">dessert</a>.<sup id="cite_ref-FOOTNOTEFlandrin200772_11-0" class="reference"><a href="#cite_note-FOOTNOTEFlandrin200772-11"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p><p>The term "entrée" also came to refer to the dishes served at the entrée stage. While cookbooks and dictionaries of the 17th and 18th centuries rarely discuss the type of dishes appropriate to each stage of the meal with any specificity, entrées and the dishes of the other stages of the meal can be distinguished from each other by certain characteristics, such as their ingredients, cooking methods, and serving temperatures.<sup id="cite_ref-FOOTNOTEFlandrin200711,_21_12-0" class="reference"><a href="#cite_note-FOOTNOTEFlandrin200711,_21-12"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> The distinct characteristics of the entrée were at first loosely observed, or perhaps more accurately, the "rules" were in a formative stage for several decades. By the early 18th century, though, certain ingredients and cooking methods were increasingly confined to the entrée stage of the meal.<sup id="cite_ref-FOOTNOTEFlandrin200723–27_13-0" class="reference"><a href="#cite_note-FOOTNOTEFlandrin200723–27-13"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> </p><p>In the 17th, 18th, and 19th centuries, entrées on meat days<sup id="cite_ref-maigres_14-0" class="reference"><a href="#cite_note-maigres-14"><span class="cite-bracket">[</span>f<span class="cite-bracket">]</span></a></sup> included butchers' meats (but not ham), suckling pig, fowl, furred and feathered game, and offal. Eggs were never served as entrées on meat days; they were served only as <a href="/wiki/Entremet" title="Entremet">entremets</a>. Vegetables often made up part of the sauce or garnish, but entrées on meat days were always meat dishes; separate dishes of vegetables were served only as entremets.<sup id="cite_ref-FOOTNOTEFlandrin200721–31_15-0" class="reference"><a href="#cite_note-FOOTNOTEFlandrin200721–31-15"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p><p>On lean days, fish replaced meat and fowl in every stage of the meal. Entrées included a wide range of fish, shellfish, crustaceans, turtles, and frogs. Entrées were rarely composed only of vegetables, except during <a href="/wiki/Lent" title="Lent">Lent</a>, when vegetable entrées ("<i>entrées en racines</i>", encompassing all vegetables, not just "roots") were sometimes served. Eggs were commonly served as entrées on lean days out of Lent; in Lent, eggs were never served at any meal.<sup id="cite_ref-FOOTNOTEFlandrin200732–43_16-0" class="reference"><a href="#cite_note-FOOTNOTEFlandrin200732–43-16"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p><p>Moist cooking methods were characteristic of the entrée stage of the meal, typical preparations being sautés, ragoûts, and fricassées. Meat or fowl (but not fish) might be roasted, but it was first wrapped in paper, or stuffed with a forcemeat, or barded with herbs or anchovies, or finished in a sauce, or prepared in some other way to keep the dish from browning and crisping like a true roast. Savory pies and pastries were baked in dry heat, but the enclosed meat cooked in its own steam and juices.<sup id="cite_ref-FOOTNOTEFlandrin200712–15_17-0" class="reference"><a href="#cite_note-FOOTNOTEFlandrin200712–15-17"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> Meat fritters and, on lean days, fish fritters were also served as entrées.<sup id="cite_ref-FOOTNOTEFlandrin200730_18-0" class="reference"><a href="#cite_note-FOOTNOTEFlandrin200730-18"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p><p>All entrées were served hot, which was a salient feature of entrées until the 19th century.<sup id="cite_ref-FOOTNOTEFlandrin200725–30_19-0" class="reference"><a href="#cite_note-FOOTNOTEFlandrin200725–30-19"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Large_entrées"><span id="Large_entr.C3.A9es"></span>Large entrées</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Entr%C3%A9e&action=edit&section=3" title="Edit section: Large entrées"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Large joints of meat (usually beef or veal) and large whole fowl (turkey and geese) were the <i>grandes</i> or <i>grosses entrées</i> of the meal. When roasted, whole joints and fowl were called "spit-roasted entrées" (<i>entrées de broche</i>), always served in a sauce or ragoût to distinguish them from true roasts.<sup id="cite_ref-FOOTNOTEGrimod_de_La_Reynière18061–3_20-0" class="reference"><a href="#cite_note-FOOTNOTEGrimod_de_La_Reynière18061–3-20"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Le_Bouilli"><i>Le Bouilli</i></h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Entr%C3%A9e&action=edit&section=4" title="Edit section: Le Bouilli"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>When boiled, a joint of beef was <i>"le bouilli"</i>, the first of the entrées consumed in the meal.<sup id="cite_ref-FOOTNOTEGrimod_de_La_Reynière180445_21-0" class="reference"><a href="#cite_note-FOOTNOTEGrimod_de_La_Reynière180445-21"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Relevés"><span id="Relev.C3.A9s"></span>Relevés</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Entr%C3%A9e&action=edit&section=5" title="Edit section: Relevés"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In the late 18th century, the practice arose of removing the empty soup tureens and replacing them with <i>entrées de broche</i> or other <i>grosses entrées</i>. The replacement dishes were commonly called "relevés", or in English, "removes". They were the last of the entrées consumed at the meal, although they were brought to the table immediately after the <i>potages</i>.<sup id="cite_ref-FOOTNOTEFlandrin200776–77_22-0" class="reference"><a href="#cite_note-FOOTNOTEFlandrin200776–77-22"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Small_entrées"><span id="Small_entr.C3.A9es"></span>Small entrées</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Entr%C3%A9e&action=edit&section=6" title="Edit section: Small entrées"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The most numerous of the entrées at any meal were the "ordinary entrées" (<i>entrées ordinaires</i>), consumed after the <i>bouilli</i> and before other <i>grosses entrées</i>. In composition, they were distinguished from the <i>grosses entrées</i> by the small size of their ingredients, not the size of the dish itself. Small fowl could be served whole, but large fowl and large joints of meat were cut into pieces or fillets. Despite the designation "ordinary", these entrées were much more elaborate and refined than <i>grosses entrées</i>.<sup id="cite_ref-FOOTNOTEGrimod_de_La_Reynière18063–4_23-0" class="reference"><a href="#cite_note-FOOTNOTEGrimod_de_La_Reynière18063–4-23"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Hors_d'œuvre"><span id="Hors_d.27.C5.93uvre"></span>Hors d'œuvre</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Entr%C3%A9e&action=edit&section=7" title="Edit section: Hors d'œuvre"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In the late 17th century, "<a href="/wiki/Hors_d%27%C5%93uvres" class="mw-redirect" title="Hors d'œuvres">hors d'œuvre</a>" were served in both the entrée and entremets stages of the meal as little "extra" dishes. In the late 18th century, hors d'œuvre were confined to the entrée stage of the meal and were thought of as a sort of small entrée, always served hot and always consumed as the last of the entrées.<sup id="cite_ref-FOOTNOTEFlandrin200775–76_24-0" class="reference"><a href="#cite_note-FOOTNOTEFlandrin200775–76-24"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Changes_in_the_19th_century">Changes in the 19th century</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Entr%C3%A9e&action=edit&section=8" title="Edit section: Changes in the 19th century"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In the 19th century, hors d'œuvre became a distinct stage of the meal. They were no longer considered to be entrées, and, in a marked change from earlier practice, they were consumed immediately after the potage and before the other entrées. Over the course of the century, cold hors d'œuvre became increasingly common.<sup id="cite_ref-FOOTNOTEFlandrin200776_25-0" class="reference"><a href="#cite_note-FOOTNOTEFlandrin200776-25"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> </p><p>Relevés also became a distinct stage of the meal, often consumed before the other entrées rather than after them.<sup id="cite_ref-FOOTNOTEFlandrin2007101–102_26-0" class="reference"><a href="#cite_note-FOOTNOTEFlandrin2007101–102-26"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> Relevés came to include not just spit-roasted joints, but all large joints and bulky cuts of butcher’s meats and whole fish cooked in any way. Entrées, in the new sense of the term, included less bulky foods, like sliced meats and fillets of fish; fowl cooked in any way other than roasting; <a href="/wiki/Foie_gras" title="Foie gras">foie gras</a>; and meat pies and other pastries of poultry and game.<sup id="cite_ref-FOOTNOTEBlot1868462–63_27-0" class="reference"><a href="#cite_note-FOOTNOTEBlot1868462–63-27"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> </p><p>Due at least in part to <a href="/wiki/Dechristianization_of_France_during_the_French_Revolution" title="Dechristianization of France during the French Revolution">the collapse of the church’s authority in France</a>, rules governing meat and lean days were followed irregularly. In particular, fish was commonly served on meat days, and whole fish became a classic relevé. Some styles of service even included a "fish course".<sup id="cite_ref-FOOTNOTEFlandrin200791–93_28-0" class="reference"><a href="#cite_note-FOOTNOTEFlandrin200791–93-28"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> </p><p>After the 1820s, the bouilli was no longer routinely served at fine dinners,<sup id="cite_ref-FOOTNOTEBrillat-Savarin1826140–41_29-0" class="reference"><a href="#cite_note-FOOTNOTEBrillat-Savarin1826140–41-29"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> having been replaced by a wider variety of relevés. Also, in a marked change from earlier practices, cold entrées became increasingly common.<sup id="cite_ref-FOOTNOTEDubois1856400_30-0" class="reference"><a href="#cite_note-FOOTNOTEDubois1856400-30"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEFlandrin2007107_31-0" class="reference"><a href="#cite_note-FOOTNOTEFlandrin2007107-31"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> </p><p>Over the course of the 19th century, entrées and relevés were sometimes considered to be the principal part of the meal.<sup id="cite_ref-FOOTNOTEEncyclopédie1837581_32-0" class="reference"><a href="#cite_note-FOOTNOTEEncyclopédie1837581-32"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEEncyclopédie18851183_33-0" class="reference"><a href="#cite_note-FOOTNOTEEncyclopédie18851183-33"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Changes_in_the_20th_century">Changes in the 20th century</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Entr%C3%A9e&action=edit&section=9" title="Edit section: Changes in the 20th century"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Distinctions between the various types of entrées (<i>grosses</i>, <i>grandes</i>, <i>de broche</i>, <i>relevé</i>) had largely fallen out of use by the end of the 19th century, and menus of the first half of the 20th century routinely include entrées but not relevés.<sup id="cite_ref-FOOTNOTEEscoffier1907352_34-0" class="reference"><a href="#cite_note-FOOTNOTEEscoffier1907352-34"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> </p><p>In France, the entrée slowly came to be associated primarily with its position in the meal rather than the composition of its dishes. Despite the objections of various food authorities who insisted on retaining the classical meaning of the word,<sup id="cite_ref-FOOTNOTEMontagné1938443_35-0" class="reference"><a href="#cite_note-FOOTNOTEMontagné1938443-35"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> the term <i>entrée</i> came to refer to the first course of the meal, a small dish that precedes the main course (<i>plat principal</i>) in a three-course meal.<sup id="cite_ref-dictionaries_1-1" class="reference"><a href="#cite_note-dictionaries-1"><span class="cite-bracket">[</span>a<span class="cite-bracket">]</span></a></sup> The "new" use of the term, now common almost worldwide, is a return to the literal meaning of the word and a partial return to the medieval arrangement of the meal. </p><p>In the United States and parts of English-speaking Canada, though, the older understanding of the entrée as a substantial meat course persisted, and the word came to refer to the principal dish of the meal.<sup id="cite_ref-FOOTNOTEHill19114_36-0" class="reference"><a href="#cite_note-FOOTNOTEHill19114-36"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> <sup id="cite_ref-FOOTNOTERaskin192216,_17_37-0" class="reference"><a href="#cite_note-FOOTNOTERaskin192216,_17-37"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> In the 21st century, the use of the word entrée in North American menus began to decline, being replaced by terms like "main course" or other terms appropriate to the culinary tradition of a given restaurant or cookbook.<sup id="cite_ref-FOOTNOTEJurafsky201421–34_38-0" class="reference"><a href="#cite_note-FOOTNOTEJurafsky201421–34-38"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Notes,_references,_and_sources"><span id="Notes.2C_references.2C_and_sources"></span>Notes, references, and sources</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Entr%C3%A9e&action=edit&section=10" title="Edit section: Notes, references, and sources"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Notes">Notes</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Entr%C3%A9e&action=edit&section=11" title="Edit section: Notes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-lower-alpha"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-dictionaries-1"><span class="mw-cite-backlink">^ <a href="#cite_ref-dictionaries_1-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-dictionaries_1-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"> <div><ul><li><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://www.cnrtl.fr/definition/entr%C3%A9e">"entrée"</a>. <i><a href="/wiki/Tr%C3%A9sor_de_la_langue_fran%C3%A7aise_informatis%C3%A9" title="Trésor de la langue française informatisé">Trésor de la langue française informatisé</a></i> (in French).</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Tr%C3%A9sor+de+la+langue+fran%C3%A7aise+informatis%C3%A9&rft.atitle=entr%C3%A9e&rft_id=https%3A%2F%2Fwww.cnrtl.fr%2Fdefinition%2Fentr%25C3%25A9e&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFReference-OED-entrée" class="citation encyclopaedia cs1"><span class="id-lock-subscription" title="Paid subscription required"><a rel="nofollow" class="external text" href="https://doi.org/10.1093/OED/2174380319">"entrée"</a></span>. <i><a href="/wiki/Oxford_English_Dictionary" title="Oxford English Dictionary">Oxford English Dictionary</a></i> (Online ed.). <a href="/wiki/Oxford_University_Press" title="Oxford University Press">Oxford University Press</a>. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1093%2FOED%2F2174380319">10.1093/OED/2174380319</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=entr%C3%A9e&rft.btitle=Oxford+English+Dictionary&rft.edition=Online&rft.pub=Oxford+University+Press&rft_id=info%3Adoi%2F10.1093%2FOED%2F2174380319&rft_id=https%3A%2F%2Fdoi.org%2F10.1093%2FOED%2F2174380319&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span> <span style="font-size:0.95em; font-size:95%; color: var( --color-subtle, #555 )">(Subscription or <a rel="nofollow" class="external text" href="https://www.oed.com/public/login/loggingin#withyourlibrary">participating institution membership</a> required.)</span></li></ul></div> </span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"> The <i>Petit traicté</i> was published by Pierre Sargent in Paris between 1534 and 1536. Philip and Mary Hyman have identified 27 editions of this book published between 1536 and 1627, under numerous titles, including the <i>Livre fort excellent de cuisine</i>.<sup id="cite_ref-FOOTNOTEHymanHyman199266–68_2-0" class="reference"><a href="#cite_note-FOOTNOTEHymanHyman199266–68-2"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </span> </li> <li id="cite_note-menu-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-menu_4-0">^</a></b></span> <span class="reference-text"> The word "menus" appropriately describes this section of the <i>Petit traicté</i>, but the first appearance of "menu" with that culinary meaning is in the much later <a rel="nofollow" class="external text" href="https://gallica.bnf.fr/ark:/12148/bpt6k504003/f52.image/"><i>Nouveau Dictionnaire de l’Académie françoise</i></a>, 1718, p. II:50.</span> </li> <li id="cite_note-dry_fruits-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-dry_fruits_8-0">^</a></b></span> <span class="reference-text"> Raw "dry" fruits (apples, pears, and medlars) are characteristic of the <i>issue de table</i> in the <i>Petit traicté</i>.</span> </li> <li id="cite_note-Ménagier-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-Ménagier_10-0">^</a></b></span> <span class="reference-text"> In the menus of the <i>Ménagier</i>, sausages and raw watery fruits are characteristic of the "premiere assiette" served at the start of the meal, either before the potages and sauced meats or, sometimes, alongside them in a large first service. Roasted meats, fowl, game, and additional potages follow, presented in a single service or, more often, in several separate services. The meal is concluded with <a href="/wiki/Wafers" class="mw-redirect" title="Wafers">wafers</a>, <a href="/wiki/Dried_fruit" title="Dried fruit">dried</a> and <a href="/wiki/Fruit_preserves" title="Fruit preserves">preserved fruits</a>, and <a href="/wiki/Hippocras" title="Hippocras">spiced wine</a>. </span> </li> <li id="cite_note-maigres-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-maigres_14-0">^</a></b></span> <span class="reference-text"> In accordance with <a href="/wiki/Fasting_and_abstinence_in_the_Catholic_Church" title="Fasting and abstinence in the Catholic Church">church regulations</a> in force from the Middle Ages to the 19th century, the ingredients for every stage of the meal varied between "meat days" (<i>jours gras</i>, literally "fat days"), when all foods were allowed, and "lean days" (<i>jours maigres</i>), when the church forbade consumption of meat and fowl but not fish. Until the 16th century, white meats (milk, cream, butter, and cheese) and eggs were additionally forbidden in Lent. Beginning in the 17th century, white meats were allowed in Lent. Beginning in the 19th century, eggs were also allowed in Lent.</span> </li> </ol></div></div> <div class="mw-heading mw-heading3"><h3 id="References">References</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Entr%C3%A9e&action=edit&section=12" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239543626" /><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-FOOTNOTEHymanHyman199266–68-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEHymanHyman199266–68_2-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFHymanHyman1992">Hyman & Hyman 1992</a>, pp. 66–68.</span> </li> <li id="cite_note-FOOTNOTEAlbalaTomasik2014210–27,_238–48-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEAlbalaTomasik2014210–27,_238–48_5-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFAlbalaTomasik2014">Albala & Tomasik 2014</a>, pp. 210–27, 238–48.</span> </li> <li id="cite_note-FOOTNOTETomasik2016239–244-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTETomasik2016239–244_6-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFTomasik2016">Tomasik 2016</a>, pp. 239–244.</span> </li> <li id="cite_note-FOOTNOTEJurafsky201422-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEJurafsky201422_7-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFJurafsky2014">Jurafsky 2014</a>, p. 22.</span> </li> <li id="cite_note-FOOTNOTEFlandrin200766–69-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFlandrin200766–69_9-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFlandrin2007">Flandrin 2007</a>, pp. 66–69.</span> </li> <li id="cite_note-FOOTNOTEFlandrin200772-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFlandrin200772_11-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFlandrin2007">Flandrin 2007</a>, p. 72.</span> </li> <li id="cite_note-FOOTNOTEFlandrin200711,_21-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFlandrin200711,_21_12-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFlandrin2007">Flandrin 2007</a>, pp. 11, 21.</span> </li> <li id="cite_note-FOOTNOTEFlandrin200723–27-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFlandrin200723–27_13-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFlandrin2007">Flandrin 2007</a>, pp. 23–27.</span> </li> <li id="cite_note-FOOTNOTEFlandrin200721–31-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFlandrin200721–31_15-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFlandrin2007">Flandrin 2007</a>, pp. 21–31.</span> </li> <li id="cite_note-FOOTNOTEFlandrin200732–43-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFlandrin200732–43_16-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFlandrin2007">Flandrin 2007</a>, pp. 32–43.</span> </li> <li id="cite_note-FOOTNOTEFlandrin200712–15-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFlandrin200712–15_17-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFlandrin2007">Flandrin 2007</a>, pp. 12–15.</span> </li> <li id="cite_note-FOOTNOTEFlandrin200730-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFlandrin200730_18-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFlandrin2007">Flandrin 2007</a>, p. 30.</span> </li> <li id="cite_note-FOOTNOTEFlandrin200725–30-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFlandrin200725–30_19-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFlandrin2007">Flandrin 2007</a>, pp. 25–30.</span> </li> <li id="cite_note-FOOTNOTEGrimod_de_La_Reynière18061–3-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEGrimod_de_La_Reynière18061–3_20-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFGrimod_de_La_Reynière1806">Grimod de La Reynière 1806</a>, pp. 1–3.</span> </li> <li id="cite_note-FOOTNOTEGrimod_de_La_Reynière180445-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEGrimod_de_La_Reynière180445_21-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFGrimod_de_La_Reynière1804">Grimod de La Reynière 1804</a>, p. 45.</span> </li> <li id="cite_note-FOOTNOTEFlandrin200776–77-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFlandrin200776–77_22-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFlandrin2007">Flandrin 2007</a>, pp. 76–77.</span> </li> <li id="cite_note-FOOTNOTEGrimod_de_La_Reynière18063–4-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEGrimod_de_La_Reynière18063–4_23-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFGrimod_de_La_Reynière1806">Grimod de La Reynière 1806</a>, pp. 3–4.</span> </li> <li id="cite_note-FOOTNOTEFlandrin200775–76-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFlandrin200775–76_24-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFlandrin2007">Flandrin 2007</a>, pp. 75–76.</span> </li> <li id="cite_note-FOOTNOTEFlandrin200776-25"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFlandrin200776_25-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFlandrin2007">Flandrin 2007</a>, p. 76.</span> </li> <li id="cite_note-FOOTNOTEFlandrin2007101–102-26"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFlandrin2007101–102_26-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFlandrin2007">Flandrin 2007</a>, pp. 101–102.</span> </li> <li id="cite_note-FOOTNOTEBlot1868462–63-27"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBlot1868462–63_27-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBlot1868">Blot 1868</a>, pp. 462–63.</span> </li> <li id="cite_note-FOOTNOTEFlandrin200791–93-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFlandrin200791–93_28-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFlandrin2007">Flandrin 2007</a>, pp. 91–93.</span> </li> <li id="cite_note-FOOTNOTEBrillat-Savarin1826140–41-29"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBrillat-Savarin1826140–41_29-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBrillat-Savarin1826">Brillat-Savarin 1826</a>, pp. 140–41.</span> </li> <li id="cite_note-FOOTNOTEDubois1856400-30"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEDubois1856400_30-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFDubois1856">Dubois 1856</a>, p. 400.</span> </li> <li id="cite_note-FOOTNOTEFlandrin2007107-31"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFlandrin2007107_31-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFlandrin2007">Flandrin 2007</a>, p. 107.</span> </li> <li id="cite_note-FOOTNOTEEncyclopédie1837581-32"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEEncyclopédie1837581_32-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFEncyclopédie1837">Encyclopédie 1837</a>, p. 581.</span> </li> <li id="cite_note-FOOTNOTEEncyclopédie18851183-33"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEEncyclopédie18851183_33-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFEncyclopédie1885">Encyclopédie 1885</a>, p. 1183.</span> </li> <li id="cite_note-FOOTNOTEEscoffier1907352-34"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEEscoffier1907352_34-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFEscoffier1907">Escoffier 1907</a>, p. 352.</span> </li> <li id="cite_note-FOOTNOTEMontagné1938443-35"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEMontagné1938443_35-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFMontagné1938">Montagné 1938</a>, p. 443.</span> </li> <li id="cite_note-FOOTNOTEHill19114-36"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEHill19114_36-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFHill1911">Hill 1911</a>, p. 4.</span> </li> <li id="cite_note-FOOTNOTERaskin192216,_17-37"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTERaskin192216,_17_37-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFRaskin1922">Raskin 1922</a>, pp. 16, 17.</span> </li> <li id="cite_note-FOOTNOTEJurafsky201421–34-38"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEJurafsky201421–34_38-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFJurafsky2014">Jurafsky 2014</a>, pp. 21–34.</span> </li> </ol></div></div> <div class="mw-heading mw-heading3"><h3 id="Sources">Sources</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Entr%C3%A9e&action=edit&section=13" title="Edit section: Sources"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239549316">.mw-parser-output .refbegin{margin-bottom:0.5em}.mw-parser-output .refbegin-hanging-indents>ul{margin-left:0}.mw-parser-output .refbegin-hanging-indents>ul>li{margin-left:0;padding-left:3.2em;text-indent:-3.2em}.mw-parser-output .refbegin-hanging-indents ul,.mw-parser-output .refbegin-hanging-indents ul li{list-style:none}@media(max-width:720px){.mw-parser-output .refbegin-hanging-indents>ul>li{padding-left:1.6em;text-indent:-1.6em}}.mw-parser-output .refbegin-columns{margin-top:0.3em}.mw-parser-output .refbegin-columns ul{margin-top:0}.mw-parser-output .refbegin-columns li{page-break-inside:avoid;break-inside:avoid-column}@media screen{.mw-parser-output .refbegin{font-size:90%}}</style><div class="refbegin refbegin-hanging-indents refbegin-columns references-column-width" style="column-width: 30em"> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFAlbalaTomasik2014" class="citation book cs1"><a href="/wiki/Ken_Albala" title="Ken Albala">Albala, Ken</a>; Tomasik, Timothy, eds. (2014). <i>The Most Excellent Book of Cookery, Livre fort excellent de cuysine</i>. Totnes, Devon: <a href="/wiki/Marion_Boyars_Publishers" title="Marion Boyars Publishers">Prospect Books</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1903018965" title="Special:BookSources/978-1903018965"><bdi>978-1903018965</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Most+Excellent+Book+of+Cookery%2C+Livre+fort+excellent+de+cuysine&rft.place=Totnes%2C+Devon&rft.pub=Prospect+Books&rft.date=2014&rft.isbn=978-1903018965&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFBlot1868" class="citation book cs1">Blot, Pierre (1868). <a rel="nofollow" class="external text" href="https://archive.org/details/b20417366/page/n5/mode/2up"><i>Hand-Book of Practical Cookery, for Ladies and Professional Cooks</i></a>. New York: D. Appleton and Company.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Hand-Book+of+Practical+Cookery%2C+for+Ladies+and+Professional+Cooks&rft.place=New+York&rft.pub=D.+Appleton+and+Company&rft.date=1868&rft.aulast=Blot&rft.aufirst=Pierre&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fb20417366%2Fpage%2Fn5%2Fmode%2F2up&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFBrillat-Savarin1826" class="citation book cs1"><a href="/wiki/Jean_Anthelme_Brillat-Savarin" title="Jean Anthelme Brillat-Savarin">Brillat-Savarin, Jean Anthelme</a> (1826). <a rel="nofollow" class="external text" href="https://gallica.bnf.fr/ark:/12148/btv1b8626673x"><i>Physiologie du goût, ou Méditations de Gastronomie transcendante</i></a>. Vol. 1. Paris: A. Sautelet et Cie.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Physiologie+du+go%C3%BBt%2C+ou+M%C3%A9ditations+de+Gastronomie+transcendante&rft.place=Paris&rft.pub=A.+Sautelet+et+Cie&rft.date=1826&rft.aulast=Brillat-Savarin&rft.aufirst=Jean+Anthelme&rft_id=https%3A%2F%2Fgallica.bnf.fr%2Fark%3A%2F12148%2Fbtv1b8626673x&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFDubois1856" class="citation book cs1"><a href="/wiki/Urbain_Dubois" title="Urbain Dubois">Dubois, Urbain</a> (1856). <a rel="nofollow" class="external text" href="https://gallica.bnf.fr/ark:/12148/bpt6k55330177/f89.item.r=dubois%20cuisine%20classique"><i>Cuisine Classique</i></a>. Vol. 2. Paris: Les Auteurs.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Cuisine+Classique&rft.place=Paris&rft.pub=Les+Auteurs&rft.date=1856&rft.aulast=Dubois&rft.aufirst=Urbain&rft_id=https%3A%2F%2Fgallica.bnf.fr%2Fark%3A%2F12148%2Fbpt6k55330177%2Ff89.item.r%3Ddubois%2520cuisine%2520classique&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFEncyclopédie1837" class="citation encyclopaedia cs1"><a rel="nofollow" class="external text" href="https://gallica.bnf.fr/ark:/12148/bpt6k2155419/f184.item">"Entrée"</a>. <i>Encyclopédie des gens du monde</i>. Vol. 9.2. Paris: Treuttel et Würtz. 1837. p. 581.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Entr%C3%A9e&rft.btitle=Encyclop%C3%A9die+des+gens+du+monde&rft.place=Paris&rft.pages=581&rft.pub=Treuttel+et+W%C3%BCrtz&rft.date=1837&rft_id=https%3A%2F%2Fgallica.bnf.fr%2Fark%3A%2F12148%2Fbpt6k2155419%2Ff184.item&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFEncyclopédie1885" class="citation encyclopaedia cs1"><a rel="nofollow" class="external text" href="https://gallica.bnf.fr/ark:/12148/bpt6k24650j/f1193.item">"Entrée"</a>. <i>La Grande Encyclopédie</i>. Vol. 15. Paris: H. Lamirault et Cie. 1885. p. 1183.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Entr%C3%A9e&rft.btitle=La+Grande+Encyclop%C3%A9die&rft.place=Paris&rft.pages=1183&rft.pub=H.+Lamirault+et+Cie&rft.date=1885&rft_id=https%3A%2F%2Fgallica.bnf.fr%2Fark%3A%2F12148%2Fbpt6k24650j%2Ff1193.item&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFEscoffier1907" class="citation book cs1"><a href="/wiki/Auguste_Escoffier" title="Auguste Escoffier">Escoffier, Auguste</a> (1907). <a rel="nofollow" class="external text" href="https://archive.org/details/cu31924000610117/page/n11/mode/2up"><i>A Guide to Modern Cookery</i></a>. London: William Heinemann.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=A+Guide+to+Modern+Cookery&rft.place=London&rft.pub=William+Heinemann&rft.date=1907&rft.aulast=Escoffier&rft.aufirst=Auguste&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fcu31924000610117%2Fpage%2Fn11%2Fmode%2F2up&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFFlandrin2007" class="citation book cs1"><a href="/wiki/Jean-Louis_Flandrin" title="Jean-Louis Flandrin">Flandrin, Jean-Louis</a> (2007) [2001]. <i>Arranging the Meal: A History of Table Service in France</i> [<i>L’Ordre des mets</i>]. Translated by Johnson, Julie E. Berkeley: <a href="/wiki/University_of_California_Press" title="University of California Press">University of California Press</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0520238855" title="Special:BookSources/978-0520238855"><bdi>978-0520238855</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Arranging+the+Meal%3A+A+History+of+Table+Service+in+France&rft.place=Berkeley&rft.pub=University+of+California+Press&rft.date=2007&rft.isbn=978-0520238855&rft.aulast=Flandrin&rft.aufirst=Jean-Louis&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFGrimod_de_La_Reynière1804" class="citation book cs1"><a href="/wiki/Alexandre_Balthazar_Laurent_Grimod_de_La_Reyni%C3%A8re" class="mw-redirect" title="Alexandre Balthazar Laurent Grimod de La Reynière">Grimod de La Reynière, Alexandre-Balthazar-Laurent</a> (1804). <a rel="nofollow" class="external text" href="https://gallica.bnf.fr/ark:/12148/bpt6k15191246"><i>Almanach des Gourmands, seconde année</i></a>. Paris: Maradan.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Almanach+des+Gourmands%2C+seconde+ann%C3%A9e&rft.place=Paris&rft.pub=Maradan&rft.date=1804&rft.aulast=Grimod+de+La+Reyni%C3%A8re&rft.aufirst=Alexandre-Balthazar-Laurent&rft_id=https%3A%2F%2Fgallica.bnf.fr%2Fark%3A%2F12148%2Fbpt6k15191246&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFGrimod_de_La_Reynière1806" class="citation book cs1"><a href="/wiki/Alexandre_Balthazar_Laurent_Grimod_de_La_Reyni%C3%A8re" class="mw-redirect" title="Alexandre Balthazar Laurent Grimod de La Reynière">Grimod de La Reynière, Alexandre-Balthazar-Laurent</a> (1806). <a rel="nofollow" class="external text" href="https://gallica.bnf.fr/ark:/12148/bpt6k64812256"><i>Almanach des Gourmands, quatrième année</i></a>. Paris: Maradan.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Almanach+des+Gourmands%2C+quatri%C3%A8me+ann%C3%A9e&rft.place=Paris&rft.pub=Maradan&rft.date=1806&rft.aulast=Grimod+de+La+Reyni%C3%A8re&rft.aufirst=Alexandre-Balthazar-Laurent&rft_id=https%3A%2F%2Fgallica.bnf.fr%2Fark%3A%2F12148%2Fbpt6k64812256&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFHill1911" class="citation book cs1"><a href="/wiki/Janet_McKenzie_Hill" title="Janet McKenzie Hill">Hill, Janet McKenzie</a> (1911). <i>The Book of Entrées</i>. Boston: <a href="/wiki/Little,_Brown_and_Company" title="Little, Brown and Company">Little, Brown and Company</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Book+of+Entr%C3%A9es&rft.place=Boston&rft.pub=Little%2C+Brown+and+Company&rft.date=1911&rft.aulast=Hill&rft.aufirst=Janet+McKenzie&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFHymanHyman1992" class="citation book cs1">Hyman, Philip; Hyman, Mary (1992). "Les livres de cuisine et le commerce des recettes en France aux 15e et 16e siècles". In Carole Lambert (ed.). <i>Du manuscrit à la table</i>. Paris, Montréal: Champion-Slatkin—Les <a href="/wiki/Presses_de_l%27Universit%C3%A9_de_Montr%C3%A9al" title="Presses de l'Université de Montréal">Presses de l'Université de Montréal</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-2852037076" title="Special:BookSources/978-2852037076"><bdi>978-2852037076</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Les+livres+de+cuisine+et+le+commerce+des+recettes+en+France+aux+15e+et+16e+si%C3%A8cles&rft.btitle=Du+manuscrit+%C3%A0+la+table&rft.place=Paris%2C+Montr%C3%A9al&rft.pub=Champion-Slatkin%E2%80%94Les+Presses+de+l%27Universit%C3%A9+de+Montr%C3%A9al&rft.date=1992&rft.isbn=978-2852037076&rft.aulast=Hyman&rft.aufirst=Philip&rft.au=Hyman%2C+Mary&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFJurafsky2014" class="citation book cs1"><a href="/wiki/Daniel_Jurafsky" class="mw-redirect" title="Daniel Jurafsky">Jurafsky, Dan</a> (2014). <i>The Language of Food</i>. New York and London: <a href="/wiki/W.W._Norton_%26_Company" class="mw-redirect" title="W.W. Norton & Company">W.W. Norton & Company</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0393240832" title="Special:BookSources/978-0393240832"><bdi>978-0393240832</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Language+of+Food&rft.place=New+York+and+London&rft.pub=W.W.+Norton+%26+Company&rft.date=2014&rft.isbn=978-0393240832&rft.aulast=Jurafsky&rft.aufirst=Dan&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFMontagné1938" class="citation book cs1"><a href="/wiki/Prosper_Montagn%C3%A9" title="Prosper Montagné">Montagné, Prosper</a> (1938). <i>Larousse Gastronomique</i>. Paris: <a href="/wiki/%C3%89ditions_Larousse" title="Éditions Larousse">Librairie Larousse</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Larousse+Gastronomique&rft.place=Paris&rft.pub=Librairie+Larousse&rft.date=1938&rft.aulast=Montagn%C3%A9&rft.aufirst=Prosper&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFRaskin1922" class="citation book cs1">Raskin, Xavier (1922). <i>The French Chef in Private American Families</i>. Chicago: <a href="/wiki/Rand_McNally" title="Rand McNally">Rand McNally & Company</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+French+Chef+in+Private+American+Families&rft.place=Chicago&rft.pub=Rand+McNally+%26+Company&rft.date=1922&rft.aulast=Raskin&rft.aufirst=Xavier&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFTomasik2016" class="citation journal cs1">Tomasik, Timothy J. (May 2016). "Cuisine by the Cut of One's Trousers: Cookbook Marketing in Early Modern France". <i>Food and History</i>. <b>14</b> (<span class="nowrap">2–</span>3): <span class="nowrap">223–</span>247. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1484%2FJ.FOOD.5.115341">10.1484/J.FOOD.5.115341</a>. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/1780-3187">1780-3187</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Food+and+History&rft.atitle=Cuisine+by+the+Cut+of+One%E2%80%99s+Trousers%3A+Cookbook+Marketing+in+Early+Modern+France&rft.volume=14&rft.issue=%3Cspan+class%3D%22nowrap%22%3E2%E2%80%93%3C%2Fspan%3E3&rft.pages=%3Cspan+class%3D%22nowrap%22%3E223-%3C%2Fspan%3E247&rft.date=2016-05&rft_id=info%3Adoi%2F10.1484%2FJ.FOOD.5.115341&rft.issn=1780-3187&rft.aulast=Tomasik&rft.aufirst=Timothy+J.&rfr_id=info%3Asid%2Fen.wikipedia.org%3AEntr%C3%A9e" class="Z3988"></span></li></ul> </div> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Entr%C3%A9e&action=edit&section=14" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1266661725">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li></ul> <ul><li><a href="/wiki/Full_course_dinner" class="mw-redirect" title="Full course dinner">Full course dinner</a></li> <li><a href="/wiki/Food_presentation" title="Food presentation">Food presentation</a></li></ul> <div style="clear:both;" class=""></div> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a 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.side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wiktionary-logo-en-v2.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/40px-Wiktionary-logo-en-v2.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/60px-Wiktionary-logo-en-v2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/80px-Wiktionary-logo-en-v2.svg.png 2x" data-file-width="512" data-file-height="512" /></a></span></div> <div class="side-box-text plainlist">Look up <i><b><a href="https://en.wiktionary.org/wiki/entr%C3%A9e" class="extiw" title="wiktionary:entrée">entrée</a></b></i> in Wiktionary, the free dictionary.</div></div> </div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1235681985" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1237033735" /><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409" /> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png" decoding="async" width="30" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/45px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/59px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span></div> <div class="side-box-text plainlist">Wikimedia Commons has media related to <span style="font-weight: bold; font-style: italic;"><a href="https://commons.wikimedia.org/wiki/Category:Entr%C3%A9e_dishes" class="extiw" title="commons:Category:Entrée dishes">Entrée dishes</a></span>.</div></div> </div> <ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wikibooks-logo-en-noslogan.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/16px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/24px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/32px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></a></span> <a href="https://en.wikibooks.org/wiki/Cookbook:Recipes" class="extiw" title="wikibooks:Cookbook:Recipes">Recipes</a> at the Wikibooks Cookbook subproject</li> <li><a rel="nofollow" class="external text" href="https://languageoffood.blogspot.com/2009/08/entree.html">The Language of Food: Entrée</a></li></ul> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><style data-mw-deduplicate="TemplateStyles:r1236075235">.mw-parser-output .navbox{box-sizing:border-box;border:1px solid #a2a9b1;width:100%;clear:both;font-size:88%;text-align:center;padding:1px;margin:1em auto 0}.mw-parser-output .navbox .navbox{margin-top:0}.mw-parser-output .navbox+.navbox,.mw-parser-output .navbox+.navbox-styles+.navbox{margin-top:-1px}.mw-parser-output .navbox-inner,.mw-parser-output .navbox-subgroup{width:100%}.mw-parser-output .navbox-group,.mw-parser-output .navbox-title,.mw-parser-output .navbox-abovebelow{padding:0.25em 1em;line-height:1.5em;text-align:center}.mw-parser-output .navbox-group{white-space:nowrap;text-align:right}.mw-parser-output .navbox,.mw-parser-output .navbox-subgroup{background-color:#fdfdfd}.mw-parser-output .navbox-list{line-height:1.5em;border-color:#fdfdfd}.mw-parser-output .navbox-list-with-group{text-align:left;border-left-width:2px;border-left-style:solid}.mw-parser-output tr+tr>.navbox-abovebelow,.mw-parser-output tr+tr>.navbox-group,.mw-parser-output tr+tr>.navbox-image,.mw-parser-output tr+tr>.navbox-list{border-top:2px solid #fdfdfd}.mw-parser-output .navbox-title{background-color:#ccf}.mw-parser-output .navbox-abovebelow,.mw-parser-output .navbox-group,.mw-parser-output .navbox-subgroup .navbox-title{background-color:#ddf}.mw-parser-output .navbox-subgroup .navbox-group,.mw-parser-output .navbox-subgroup .navbox-abovebelow{background-color:#e6e6ff}.mw-parser-output .navbox-even{background-color:#f7f7f7}.mw-parser-output .navbox-odd{background-color:transparent}.mw-parser-output .navbox .hlist td dl,.mw-parser-output .navbox .hlist td ol,.mw-parser-output .navbox .hlist td ul,.mw-parser-output .navbox td.hlist dl,.mw-parser-output .navbox td.hlist ol,.mw-parser-output .navbox td.hlist ul{padding:0.125em 0}.mw-parser-output .navbox 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title="Template talk:Meals navbox"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Meals_navbox" title="Special:EditPage/Template:Meals navbox"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Meals471" style="font-size:114%;margin:0 4em"><a href="/wiki/Meal" title="Meal">Meals</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Common meals</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Suhur" title="Suhur">Suhur</a></li> <li><a href="/wiki/Breakfast" title="Breakfast">Breakfast</a></li> <li><a href="/wiki/Second_breakfast" title="Second breakfast">Second breakfast</a></li> <li><a href="/wiki/Elevenses" title="Elevenses">Elevenses</a></li> <li><a href="/wiki/Break_(work)" title="Break (work)">Coffee break</a></li> <li><a href="/wiki/Brunch" title="Brunch">Brunch</a></li> <li><a href="/wiki/Lunch" title="Lunch">Lunch</a></li> <li><a href="/wiki/Tea_(meal)" title="Tea (meal)">Tea</a></li> <li><a href="/wiki/Merienda" title="Merienda">Merienda</a></li> <li><a href="/wiki/Tiffin" title="Tiffin">Tiffin</a></li> <li><a href="/wiki/Dinner" title="Dinner">Dinner</a></li> <li><a href="/wiki/Supper" title="Supper">Supper</a></li> <li><a href="/wiki/Iftar" title="Iftar">Iftar</a></li> <li><a href="/wiki/Siu_yeh" title="Siu yeh">Siu yeh</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Components<br />and <a href="/wiki/Course_(food)" title="Course (food)">courses</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ap%C3%A9ritif_and_digestif" title="Apéritif and digestif">Apéritif and digestif</a></li> <li><a href="/wiki/Hors_d%27oeuvre" title="Hors d'oeuvre">Hors d'oeuvre</a></li> <li><i><a href="/wiki/Amuse-bouche" title="Amuse-bouche">Amuse-bouche</a></i></li> <li><a href="/wiki/Soup" title="Soup">Soup</a></li> <li><a class="mw-selflink selflink">Entrée</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roast</a></li> <li><a href="/wiki/Main_course" title="Main course">Main course</a></li> <li><a href="/wiki/Salad" title="Salad">Salad</a></li> <li><a href="/wiki/Side_dish" title="Side dish">Side dish</a></li> <li><a href="/wiki/Entremets" class="mw-redirect" title="Entremets">Entremets</a></li> <li><a href="/wiki/Dessert" title="Dessert">Dessert</a></li> <li><a href="/wiki/Savoury_(dish)" title="Savoury (dish)">Savoury</a></li> <li><a href="/wiki/Meal_replacement" title="Meal replacement">Meal replacement</a></li> <li><a href="/wiki/Snack" title="Snack">Snack</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Foodservice#Table_service" title="Foodservice">Table service</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Buffet" title="Buffet">Buffet</a></li> <li><a href="/wiki/Sm%C3%B6rg%C3%A5sbord" class="mw-redirect" title="Smörgåsbord">smörgåsbord</a></li> <li><a href="/wiki/Conveyor_belt_sushi" title="Conveyor belt sushi">Conveyor belt sushi</a></li> <li><a href="/wiki/Dish_(food)" title="Dish (food)">Dish</a></li> <li><a href="/wiki/Finger_food" title="Finger food">Finger food</a></li> <li><a href="/wiki/Full-course_dinner" title="Full-course dinner">Full-course dinner</a></li> <li><a href="/wiki/Platter_(dinner)" class="mw-redirect" title="Platter (dinner)">Platter</a></li> <li><a href="/wiki/Rod%C3%ADzio" title="Rodízio">Rodízio</a></li> <li><a href="/wiki/Service_%C3%A0_la_fran%C3%A7aise" title="Service à la française">Service à la française</a></li> <li><a href="/wiki/Service_%C3%A0_la_russe" title="Service à la russe">Service à la russe</a></li> <li><a href="/wiki/Silver_service" title="Silver service">Silver service</a></li> <li><a href="/wiki/Small_plates" title="Small plates">Small plates</a></li> <li><a href="/wiki/Table_reservation" title="Table reservation">Table reservation</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Presentation</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Al_fresco_dining" class="mw-redirect" title="Al fresco dining">Al fresco</a></li> <li><a href="/wiki/Dining_room" title="Dining room">Dining room</a></li> <li><a href="/wiki/List_of_eating_utensils" title="List of eating utensils">Eating utensils</a></li> <li><a href="/wiki/Food_presentation" title="Food presentation">Food presentation</a></li> <li><a href="/wiki/Garnish_(cooking)" title="Garnish (cooking)">Garnish</a></li> <li><a href="/wiki/Nyotaimori" title="Nyotaimori">Nyotaimori</a></li> <li><a href="/wiki/Pi%C3%A8ce_mont%C3%A9e" title="Pièce montée">Pièce montée</a></li> <li><a href="/wiki/Serving_size" title="Serving size">Serving size</a></li> <li><a href="/wiki/Table_setting" title="Table setting">Table setting</a></li> <li><a href="/wiki/Tablecloth" title="Tablecloth">Tablecloth</a></li> <li><a href="/wiki/Tableware" title="Tableware">Tableware</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Dining</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Dress_code" title="Dress code">Dress code</a></li> <li><a href="/wiki/Table_manners" title="Table manners">Table manners</a> <ul><li><a href="/wiki/Eating_utensil_etiquette" title="Eating utensil etiquette">Eating utensil etiquette</a></li></ul></li> <li><a href="/wiki/Toast_(honor)" title="Toast (honor)">Toast</a></li> <li><a href="/wiki/Waiting_staff" title="Waiting staff">Waiting staff</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Regional styles</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anju_(food)" title="Anju (food)">Anju</a></li> <li><a href="/wiki/Antipasto" title="Antipasto">Antipasto</a></li> <li><a href="/wiki/Cicchetti" title="Cicchetti">Cicchetti</a></li> <li><a href="/wiki/Banchan" title="Banchan">Banchan</a> / <a href="/wiki/Korean_table_d%27h%C3%B4te" class="mw-redirect" title="Korean table d'hôte">Korean table d'hôte</a></li> <li><a href="/wiki/Bandeja_paisa" title="Bandeja paisa">Bandeja paisa</a></li> <li><a href="/wiki/Dastarkh%C4%81n" title="Dastarkhān">Dastarkhān</a></li> <li><a href="/wiki/Dim_sum" title="Dim sum">Dim sum</a> / <a href="/wiki/Yum_cha" title="Yum cha">Yum cha</a></li> <li><a href="/wiki/Fika_(Sweden)" class="mw-redirect" title="Fika (Sweden)">Fika</a></li> <li><a href="/wiki/Izakaya" title="Izakaya">Izakaya</a> / <a href="/wiki/Sakana" title="Sakana">Sakana</a></li> <li><a href="/wiki/Kaiseki" title="Kaiseki">Kaiseki</a></li> <li><a href="/wiki/Meat_and_three" title="Meat and three">Meat and three</a></li> <li><a href="/wiki/Meze" title="Meze">Meze</a></li> <li><a href="/wiki/Okazuya" title="Okazuya">Okazuya</a></li> <li><a href="/wiki/Plate_lunch" title="Plate lunch">Plate lunch</a></li> <li><a href="/wiki/Pu_pu_platter" title="Pu pu platter">Pu pu platter</a></li> <li><a href="/wiki/Rice_and_three" title="Rice and three">Rice and three</a></li> <li><a href="/wiki/Rijsttafel" title="Rijsttafel">Rijsttafel</a></li> <li><a href="/wiki/Sadhya" class="mw-redirect" title="Sadhya">Sadhya</a></li> <li><a href="/wiki/Sm%C3%B6rg%C3%A5sbord" class="mw-redirect" title="Smörgåsbord">Smörgåsbord</a></li> <li><a href="/wiki/Tapas" title="Tapas">Tapas</a></li> <li><a href="/wiki/Thali" title="Thali">Thali</a></li> <li><a href="/wiki/Tiffin" title="Tiffin">Tiffin</a></li> <li><a href="/wiki/Zakuski" title="Zakuski">Zakuski</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Packed</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Airline_meal" title="Airline meal">Airline meal</a></li> <li><a href="/wiki/Bento" title="Bento">Bento</a></li> <li><a href="/wiki/Convenience_food" title="Convenience food">Convenience food</a></li> <li><a href="/wiki/Dosirak" title="Dosirak">Dosirak</a></li> <li><a href="/wiki/Ekiben" title="Ekiben">Ekiben</a></li> <li><a href="/wiki/Emergency_rations" title="Emergency rations">Emergency rations</a></li> <li><a href="/wiki/Fast_food" title="Fast food">Fast food</a></li> <li><a href="/wiki/Field_ration" title="Field ration">Field ration</a></li> <li><a href="/wiki/Frozen_meal" title="Frozen meal">Frozen meal</a></li> <li><a href="/wiki/Instant_breakfast" title="Instant breakfast">Instant breakfast</a></li> <li><a href="/wiki/J%C5%ABbako" title="Jūbako">Jūbako</a></li> <li><a href="/wiki/Ninja_diet" class="mw-redirect" title="Ninja diet">Ninja diet</a></li> <li><a href="/wiki/Packed_lunch" title="Packed lunch">Packed lunch</a></li> <li><a href="/wiki/Space_food" title="Space food">Space food</a></li> <li><a href="/wiki/Take-out" title="Take-out">Take-out</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Menu" title="Menu">Menus</a> and<br />meal deals</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/%C3%80_la_carte" title="À la carte">À la carte</a></li> <li><a href="/wiki/Blue-plate_special" title="Blue-plate special">Blue-plate special</a></li> <li><a href="/wiki/Combination_meal" title="Combination meal">Combination meal</a></li> <li><a href="/wiki/Free_lunch" title="Free lunch">Free lunch</a></li> <li><a href="/wiki/Free_refill" title="Free refill">Free refill</a></li> <li><a href="/wiki/Happy_hour" title="Happy hour">Happy hour</a></li> <li><a href="/wiki/Kids%27_meal" title="Kids' meal">Kids' meal</a></li> <li><a href="/wiki/School_meal" title="School meal">School meal</a></li> <li><a href="/wiki/Suspended_meal" title="Suspended meal">Suspended meal</a></li> <li><a href="/wiki/Table_d%27h%C3%B4te" title="Table d'hôte">Table d'hôte</a></li> <li><a href="/wiki/Tasting_menu" title="Tasting menu">Tasting menu</a> / <a href="/wiki/Degustation" title="Degustation">Degustation</a></li> <li><a href="/wiki/Value_menu" title="Value menu">Value menu</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Communal_meal" title="Communal meal">Communal meals</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Banquet" title="Banquet">Banquet</a> <ul><li><a href="/wiki/State_banquet" title="State banquet">State banquet</a></li></ul></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecue</a></li> <li><a href="/wiki/Commercium" title="Commercium">Commercium</a></li> <li><a href="/wiki/Dining_in" title="Dining in">Dining in</a></li> <li><a href="/wiki/Iftar" title="Iftar">Iftar</a></li> <li><a href="/wiki/Picnic" title="Picnic">Picnic</a></li> <li><a href="/wiki/Potluck" title="Potluck">Potluck</a></li> <li><a href="/wiki/Seder" class="mw-redirect" title="Seder">Seder</a></li> <li><a href="/wiki/Sittning" title="Sittning">Sittning</a></li> <li><a href="/wiki/Soup_kitchen" title="Soup kitchen">Soup kitchen</a></li> <li><a href="/wiki/Supra_(feast)" title="Supra (feast)">Supra</a></li> <li><a href="/wiki/Tableround" class="mw-redirect" title="Tableround">Tableround</a></li> <li><a href="/wiki/Tea_party" title="Tea party">Tea party</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Catering" title="Catering">Catering</a> and<br /><a href="/wiki/Food_delivery" title="Food delivery">food delivery</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Food_delivery" title="Food delivery">Food delivery</a></li> <li><a href="/wiki/Online_food_ordering" title="Online food ordering">Online food ordering</a></li> <li><a href="/wiki/Virtual_restaurant" title="Virtual restaurant">Virtual restaurant</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Places to eat</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Coffeehouse" title="Coffeehouse">Café</a></li> <li><a href="/wiki/Cafeteria" title="Cafeteria">Cafeteria</a></li> <li><a href="/wiki/Dining_room" title="Dining room">Dining room</a></li> <li><a href="/wiki/Food_truck" title="Food truck">Food truck</a></li> <li><a href="/wiki/Inn" title="Inn">Inn</a></li> <li><a href="/wiki/Kitchen" title="Kitchen">Kitchen</a></li> <li><a href="/wiki/Mess" title="Mess">Mess</a></li> <li><a href="/wiki/Picnic_table" title="Picnic table">Picnic table</a></li> <li><a href="/wiki/Restaurant" title="Restaurant">Restaurant</a></li> <li><a href="/wiki/Soup_kitchen" title="Soup kitchen">Soup kitchen</a></li> <li><a href="/wiki/Street_food" title="Street food">Street food</a></li> <li><a href="/wiki/Tavern" title="Tavern">Tavern</a></li> <li><a href="/wiki/Traiteur_(culinary_profession)" title="Traiteur (culinary profession)">Traiteur</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Coffee_culture" title="Coffee culture">Coffee culture</a></li> <li><a href="/wiki/Cook_(profession)" title="Cook (profession)">Cook</a></li> <li><a href="/wiki/Cookbook" title="Cookbook">Cookbook</a></li> <li><a href="/wiki/Cooking" title="Cooking">Cooking</a></li> <li><a href="/wiki/Chef" title="Chef">Chef</a></li> <li><a href="/wiki/Culinary_arts" title="Culinary arts">Culinary arts</a></li> <li><a href="/wiki/Cuisine" title="Cuisine">Cuisine</a> <ul><li><a href="/wiki/Outline_of_cuisines" title="Outline of cuisines">outline</a></li></ul></li> <li><a href="/wiki/Drink" title="Drink">Drink</a></li> <li><a href="/wiki/Eating" title="Eating">Eating</a></li> <li><a href="/wiki/Food" title="Food">Food</a> <ul><li><a href="/wiki/Lists_of_food_and_beverage_topics" title="Lists of food and beverage topics">Lists of food and beverage topics</a></li></ul></li> <li><a href="/wiki/Meal_preparation" title="Meal preparation">Meal preparation</a></li> <li><a href="/wiki/Outline_of_food_preparation" title="Outline of food preparation">Outline of food preparation</a></li> <li><a href="/wiki/Salumeria" title="Salumeria">Salumeria</a></li> <li><a href="/wiki/Tea_culture" title="Tea culture">Tea culture</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div> <ul><li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Meals" title="Category:Meals">Category</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Commons page"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" 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